Instructions: Wild Sauce: Melt butter in a 10-inch skillet; add onion, and saute until tender. Stir in garlic and chili powder; cook 2 minutes. Add wine; simmer, stirring occasionally, 15 minutes or until liquid is reduced to 1/4 cup.

Add mushrooms; cook 5 minutes. Stir in broth and tomato sauce; bring to a boil. Reduce heat; simmer, stirring often, 15 minutes. Whisk in honey, salt, and pepper.

Makes 3 cups.

Bake chiles on an aluminum foil-lined baking sheet at 350 for 2 minutes.

Cool; remove stems and seeds. Pulse chiles in a blender until coarsely chopped. Toss with pepper and salt in a 15- x 10-inch jellyroll pan. Tie tenderloin with twine at 3-inch intervals. Rub with oil, and roll in chile mixture; place tenderloin on pan. Bake at 450 for 12 minutes; turn and bake 12 more minutes or until meat thermometer registers 145

(medium-rare). Cut into 1/2-inch-thick slices, and serve with Wild Sauce and garnish.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.