3 ratings

Spicy Beef Tenderloin

Pair the dish with red wine
Courtesy of Chicago Tribune

Beef tenderloin is the perfect protein to add to your weeknight dinner rotation. Serve the meat over a bed of rice with adobo sauce, peppers and onions. 

This recipe is by Lisa Schumacher and was originally published in the Chicago Tribune 


  • 1 Tablespoon olive oil
  • 1 1/2 Pound beef tenderloin
  • 1 white onion
  • 1 poblano
  • 3 cloves sliced garlic
  • 1 can (14 1/2 ounces) fire-roasted tomatoes
  • 2 Tablespoons Worcestershire sauce
  • 1 chopped chipotle pepper
  • 1 to 2 Tablespoon adobo sauce
  • Rice, for serving
  • Cilantro, for serving


Heat 1 tablespoon olive oil in a skillet over high heat.

Brown 1 1/2 pounds beef tenderloin, cut into 1-inch cubes, about 6 minutes. Transfer meat to a bowl.

Add 1 tablespoon olive oil to skillet. Add 1 white onion, thinly sliced, and 1 poblano, seeded, thinly sliced; cook over high heat until crisp-tender, 5 minutes.

Add 3 cloves sliced garlic; cook, 1 minute.

Add 1 can (14 1/2 ounces) fire-roasted tomatoes, 2 tablespoons Worcestershire sauce, 1 chopped chipotle pepper plus 1-2 tablespoons adobo sauce; cook until reduced by half.

Return meat to skillet; simmer over low heat until meat is done to your liking.

Serve over rice, topped with chopped cilantro.