Ancho/Anahiem (or Poblano) Horseradish Sauce

By á-47

use this sauce with Z'Tejas Smothered filet Mignon recipe
in the BBQ cookbook

Ingredients

• 1/2 Anaheim or Poblano Pepper, split, deveined, seeded
• 1/2 shallot, sliced
• 2 Tbsp. olive oil
• 1 1/2 cups red wine
• 1/3 cup beef stock
• 1/2 Tbsp. dried thyme
• 1 bay leaf
• 14 cup horseradish
• mixed with**
• 1 Tbsp. water
• 1 Tbsp. cornstarch
• 3/4 cup water

Preparation

Step 1

Saute peppers and shallot in oil until soft but not browned.

Add red wine, simmer 30 minutes. Add beef stock, thyme, bay leaf, horseradish and simmer another 30 minutes.

In small jar, mix cornstarch and 1 Tbsp. water and shake. Add mixture with remaining 3/4 cup water to thicken sauce.

Strain mixture through a fine sieved colander.

Serve with Z'Tejas Smothered Filet Mignon (in BBQ cookbook)