5 mulato peppers
3 coarsely chopped tomatoes
1/2 tsp. white pepper
1 1/2 lb. sliced beef tenderloin (1/4 inch thick)
1/2 lb. fresh sliced mushrooms
2 tbsp. melted butter
2 cloves garlic
1 tsp. oregano
1/2 c. red wine
1 tbsp. chopped parsley
1 tsp. olive oil

Remove the stem and core from the peppers. Split open and remove the veins and seeds. Wash in cold running water. Chop the peppers. Soak in hot water for 20 minutes.

Combine the peppers, soaking water, tomatoes, garlic, oregano and white pepper in an electric blender and puree. Simmer the tenderloin, mushrooms, pepper puree, wine and parsley in the butter and oil for 20 minutes. (The seeds of the peppers provide the fire; you may want to leave a few in.)