Ingredients

• 1 large dried ancho chili*
• 1/2 dried New Mexico chili*
• 1 large plum tomato
• 1 cup water
• 4 tablespoons olive oil
• 6 garlic cloves, chopped
• 1 cup (or more) chicken stock or canned low-salt chicken broth
• 1 cup beef stock or canned beef broth
• 2 cups dry red wine
• 2 tablespoons (1/4 stick) butter
• 1/2 teaspoon minced fresh rosemary
• 4 6- to 7-ounce beef tenderloin steaks (about 1 inch thick)

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Instructions

1. Place both chilies and plum tomato in heavy medium skillet. Toast over medium-high heat until chilies are fragrant and deepen in color and tomato turns black in spots, turning occasionally, about 5 minutes. Remove from heat. Cool. Stem, seed and tear chilies into small pieces. Chop tomato. Place chilies, tomato and 1 cup water in small saucepan. Bring to boil. Reduce heat and simmer until chilies are tender, about 10 minutes. Puree chili mixture in blender until smooth.
2. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and sauté 1 minute. Add 1 cup chicken stock and beef stock, then wine; boil until reduced to 1 cup, about 15 minutes. Stir in chili puree, butter and rosemary; simmer 1 minute. Season sauce to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
3. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare.
4. Bring sauce to simmer, thinning with more chicken stock if necessary. Place 1 steak on each of 4 plates. Top each with 1/4 cup sauce. Serve, passing remaining sauce separately.
5. *Available at Latin American markets, specialty foods stores and some supermarkets.