Instructions: Let tenderloin stand at room temperature for 30 minutes. Rub the meat with a damp towel and then dry it. Preheat oven to 400 degrees.

Mix together the oil, garlic, rosemary, cumin, pepper, and oregano and rub the mixture on all sides of the roast. Place the beef on a rack inside a roasting pan and roast in a 400-degree oven for 30 minutes or until done to taste.

Remove the beef from the oven and let stand for 10 minutes before slicing.

To make the sauce:
Place the bell peppers, Arbol chile, vinegar, garlic, salt, coriander, papaya, and lime juice in a food processor fitted with a steel blade and blend until well mixed.

Slice the beef and layer the slices, overlapping each other, on a platter, then spoon a line of the sauce down the center of the slices. Garnish with springs of cilantro or parsley and serve.

SERVING SUGGESTIONS: Serve with oven-roasted potatoes and a green salad.

Also great with wild rice and a cold asparagus vinaigrette.

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