This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
4 beef fillets, 1 to 2 inches thick
1 onion, chopped
3 cloves garlic, minced
2 tablespoons vegetable oil
3 canned chipotle in adobo chiles
1 medium tomato, peeled and seeds removed, chopped
1/2 teaspoon Mexican oregano
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
2 cups beef broth
1 cup dry red wine
Brush the steaks with olive oil and let sit while preparing the sauce.
In a pan, saute the onion and garlic in the vegetable oil until browned. Add the chipotle, tomato, oregano, sugar, and pepper. Saute for an additional couple of minutes. Stir in the broth and wine and simmer for 20 to 30 minutes or until reduced by a half.
Remove from the heat and puree in a blender until smooth and then strain. Return to the pan and keep warm until ready for serving.
Broil or grill the steaks to desired doneness.
To serve, place some of the sauce on a plate, place the steak on the sauce and top with additional sauce.