TENDERLOIN IN ANCHO-BOURBON SAUCE

Steps:

• Ancho-Bourbon: Core and seed chiles. Cover in boiling water and simmer for approximately 10 minutes, or until soft. Purée in a blender with enough water to make a paste. Set aside. Cook sugar in a saucepan over low heat, stirring constantly, until caramelized to a deep golden brown. Add 3⁄4 cup ancho purée and "fry" until mixture turns a maroon color. Add garlic and stir for 30 seconds. Add demi-glace and simmer slowly for 15 minutes. Add bourbon and simmer for 5 minutes more. Strain into a clean container. Season with salt and pepper. Tenderloin: Lightly salt each filet and dredge thoroughly in pepper, brushing off the larger pieces. Melt butter in a heavy, 12-inch skillet and cook steaks over medium heat for approximately 10 minutes. Then slowly roll each steak to cook edges, until a crisp crust forms. To serve, cut filets in half against the grain and arrange attractively on a plate with a wedge of ranch potatoes. Ladle sauce over meat.