Frank's Recipes! Tortilla Crusted Beef Tenderloin with Smoked Jalapeno Sauce

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Tortilla Crusted Beef Tenderloin with Smoked Jalapeno Sauce

Yield: 2 Servings

1 cup Crushed tortilla chips
1 tablespoon Vegetable oil

FOR THE SAUCE:
1 Shallot, finely chopped
2 tsp Butter
1/2 cup Dry white wine
1 cup 15 % cream
1 tsp Finely chopped chipotle
Peppers (see note)
Salt and pepper

Preheat oven to 400 F. Roll tenderloin in crushed tortilla chips, firmly pressing on them. Heat oil in a skillet over medium high heat. Sear tenderloin on both sides until lightly browned. Finish cooking in the oven, until desired doneness: allow about 5 - 6 minutes for medium rare.

To make the sauce:
Cook shallot in butter over medium high heat until tender. Add wine and reduce until almost evaporated. Add cream and chipotle peppers and reduce until lightly thickened. Salt to taste Serve steaks on a pool of sauce with steamed or grilled vegetables and rice or potatoes.

NOTE:
Chipotle peppers are smoked jalapeno that can be found in most supermarkets. Extra peppers can be stored in the refrigerator for several weeks tightly sealed in a jar.