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Filete albanil

Yield: 4 Servings

Ingredients:

• 5 Mulato peppers
• 3 Tomatoes coarsely chopped
• 2 Cl Garlic
• 1 ts Oregano
• 1/2 ts White pepper
• 1 1/2 lb Beef tenderloin sliced
• 1/4 in. thick
• 1/2 lb Fresh mushrooms sliced
• 1/2 c Red wine
• 1 tb Chopped parsley
• 2 tb Butter melted
• 1 ts Olive oil

Instructions:

SOURCE: JAVIERS COLE AVENUE DALLAS. WINE: CHATEAUNEUF-DU-PAPE; JABOULET-VERCHERRE. 1. Remove the stem and core from the peppers. Split open and remove the veins and seeds. Wash in cold running water. 2. Chop the peppers. Soak in hot water for 20 minutes. 3. Combine the peppers soaking water tomatoes garlic oregano and white pepper in an electric blender and puree. 4. Simmer the tenderloin mushrooms pepper puree wine and parsley in the butter and oil for 20 minutes. NOTE: The seeds of peppers provide the fire. You may prefer to leave a few in.

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