Alicia's Tenderloin Tips Recipe

Char poblanos and roast tomatoes

Preheat a gas burner, grill, or broiler to high. Place the poblanos and whole roma tomatoes on a hot grate or rimmed baking sheet. Char poblanos on all sides until skins are blackened and blistered (about 8–10 minutes total), turning every 2–3 minutes. Roast tomatoes alongside until skins are blackened and softened (8–10 minutes). Transfer poblanos to a bowl and cover tightly with plastic wrap or a plate; let steam 10 minutes. When cool enough to handle, peel and discard most seeds, reserving some seeds for heat if desired. Roughly chop roasted tomatoes and set aside.

Prepare onion and garlic

While vegetables roast, slice the sweet onion into 1/2-inch rings and smash the garlic cloves with the flat of a knife to loosen skins, then peel.

Rehydrate guajillo chiles

Remove stems and seeds from dried guajillos. Place chiles in a small saucepan and cover with hot water. Bring to a gentle simmer, then turn off heat and let soak 10 minutes until pliable. Reserve 1/4 cup of the soaking liquid and drain the rest.

Blend sauce

In a blender, combine roasted roma tomatoes, rehydrated guajillo chiles, reserved chile soaking liquid (start with 2 Tbs), chipotle in adobo, smoked paprika, ground cumin, brown sugar, apple cider vinegar, 1 tsp salt, and 1/4 tsp black pepper. Blend until smooth. Taste and adjust for acidity, salt, or heat, adding up to the remaining soaking liquid or a splash of stock if too thick.

Cook sauce

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the blended tomato-chile puree and cook, stirring occasionally, until it thickens and darkens slightly, about 6–8 minutes. Add 1 cup stock, bring to a gentle simmer, and reduce heat to low. Simmer uncovered for 8–10 minutes to meld flavors. If sauce becomes too thick, add water 1 tablespoon at a time (up to 2 Tbs) to reach a saucy consistency suitable for coating meat. Adjust salt and pepper to taste.

Season and sear beef

Pat tenderloin tips dry with paper towels. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Heat a large skillet or cast-iron pan over high heat until very hot. Add 1 tablespoon neutral oil and swirl. Add beef in a single layer without crowding (work in batches if necessary). Sear undisturbed 1.5–2 minutes per side until a brown crust forms (internal temperature will be medium-rare to medium; finish cooking in sauce). Remove seared beef to a plate and tent loosely with foil.

Char onion and finish poblanos

In the same skillet over medium-high, add the sliced onion. Sear, stirring occasionally, until edges are caramelized and onions are softened, about 6–8 minutes. Add the peeled, seeded, and roughly chopped poblano pieces and the peeled garlic cloves to the pan in the last 2–3 minutes to warm and pick up color without burning. Season onion and poblano lightly with a pinch of salt.

Combine beef, vegetables, and sauce

Return the seared beef (and any accumulated juices) to the skillet with the onions and poblanos. Pour the roasted tomato chile sauce over the beef and vegetables, stir to combine and coat everything evenly. Bring to a gentle simmer, then reduce heat to low.

Simmer to finish

Simmer gently, uncovered, for 6–8 minutes, stirring once or twice, until beef reaches your desired doneness (about 125–130°F for medium-rare after resting) and flavors have melded. Taste and adjust seasoning with additional salt or a pinch of brown sugar if the sauce needs balancing.

Finish with butter and rest

Turn off heat, stir in 1 tablespoon unsalted butter until melted to round out the sauce. Let the mixture rest 3–4 minutes; the sauce will thicken slightly as it cools.

Spoon tenderloin tips, poblanos, and onions with plenty of the smoky roasted tomato chile sauce onto warm plates. Garnish with chopped cilantro and serve with lime wedges on the side to squeeze over just before eating.