Beef Tenderloin With Cascabel Chile Aioli Marinade - cooking recipe

Ingredients

3 1/2 lbs beef tenderloin, trimmed
salt
ground pepper, freshly grated
1 chile, stemmed, seeded and cut into large pieces
3/4 cup mayonnaise
1 large garlic clove, minced
1 shallot, minced
2 teaspoons red wine vinegar
1 teaspoon fresh lime juice
1/4 teaspoon paprika
1/4 teaspoon dried ancho chile powder
14 teaspoons cayenne
2 tablespoons canola oil

Preparation

Preheat oven to 450 degrees.
Place roasting pan on stove and heat oil over medium-high heat.
Pat tenderloin with paper towels.
Sprinkle all over with salt and pepper.
Place in roasting pan with oil and roast in oven (or in a hot, covered grill).
While meat cooks, toast Cascabel chile in a small skillet over high heat,.
turning pieces once, until blistered and fragrant. I recommend using a Cascabel chili as it has a tangy medium hot flavor.
Let cool until brittle.
Using a mortar and pestle, pound chile into a powder.
Mix powder in medium bowl with remaining ingredients to create the aioli.
Remove meat from oven or grill after 25 to 30 minutes, or when internal temperature is in the 130 to 150 degree range. Because you are using such a hot oven, you may want to check the internal temperature of the meat as the 25 minute mark approaches to make sure you don't overcook it.
Let rest 10 to 15 minutes.
Slice and serve with aioli on the side.