Pan-Seared Tenderloin with Chipotle Demi-glace

Ingredients 4 trimmed beef tenderloin steaks 6-oz. 2 cups beef stock or broth, separated 1/2 cup red wine 3 T. butter or margarine 2 T. onion, chopped 2 T. flour 1 dried chipotle pepper, (available at gourmet shops, Mexican markets, and some supermarkets. These peppers are dried over wood fires and have a distinctive smoky aroma and flavor) 1/4 cup pecan halves, toasted Directions 1. In a small pan melt the butter and lightly sauté the onion. When the onion is starting to clear stir in the flour to form a roux. Cook until roux is golden in color. 2. Add one cup of the stock to the pan and whisk to dissolve roux, cook until thickened. 3. Combine the brown sauce with the remaining stock, the wine, and the whole pepper in a heavy saucepan. bring to a simmer and reduce to one cup. Strain the sauce, gently squeezing the absorbed liquid from the pepper and onions, discard the pepper and onions. This step can be done the day before and the sauce reheated. 4. Pre-heat the oven to 400 degrees. Heat a large oven-proof sauté pan or skillet over high heat until very hot. I recommend using a non-stick spray like Pam. Place the tenderloins in the skillet and sear on one side until they have a nice brown crust, 2- 3 minutes. Turn the tenderloins and place the pan in the oven for 6-8 minutes for medium rare. 5. Plate the tenderloins and top each with 2 oz. of sauce and garnish with toasted pecans.