Title: Filete Albanil
Categories: Mexican
Yield: 4 Servings
| 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 |
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.