Join Dean’s Texas Cuisine this summer as we head to A Bar N Ranch in Sherman, Texas! Follow Dean from grass to grill as he learns about different cuts of beef and teaches us the best way to dish them up using his Hasty Bake. In Episode 13, ranch coordinator Cade Nichols discusses his love for Texas Tenderloin while Dean shows us how to make a delicious meal smothering the Tenderloin in Guajillo Sauce and serving it with grilled Onions, Jalapeños and Lime.

Tenderloin with Guajillo Sauce


4 8 oz Tenderloin Steaks
2 Tbsp Extra Virgin Olive Oil
10 Whole Garlic Cloves, Peeled
2 Whole White Onions, Sliced
½ Cup White Onion, Chopped
3 Jalapeños, Cut in Half Lengthwise
3 Limes, Cut in Half
1 Bay Leaf
2 Tbsp Canned Chipotle Pepper
15 Guajillo Peppers, Cleaned and Stemmed
1 Cup of Chicken Stock
Salt and Pepper, To Taste


Heat your pan until hot and then add Extra Virgin Olive Oil, Whole Garlic Cloves, Chopped Onions, Bay Leaf, Canned Chipotle and Guajillo Peppers.  Finish with a little bit of Salt and cover with Chicken Stock and let simmer for about 40 minutes.  Once simmered, puree the entire mixture until smooth.  Set aside until time to grill.

Brush Tenderloin with a generous amount of Extra Virgin Olive Oil and then liberally cover both sides of the beef with Salt and Pepper.

Ensure your grill is extra hot and place filets as well as Onion, Jalapeños and Lime and grill together at the same time.  Brush the Tenderloin with the Guajillo Sauce throughout the entire grilling process so that it adheres to the meat.  Grill to your preferred temperature and serve!


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