1 bulb garlic, roasted* 1 dried ancho pepper 1 poblano pepper Salt and fresh ground pepper 1/4 to 1/2 cup cream 4 beef tenderloin steaks 2 teaspoons fresh oregano, chopped 1 anaheim pepper
Set oven on broil. Place poblano and anaheim peppers on a baking sheet and roast until skins are charred. Keep turning peppers until they are blackened all over.
Place peppers in a bowl and cover with plastic wrap and let sit for 15 minutes.
Place dried ancho pepper in a bowl of hot water and let soak for 45 minutes.
Peel charred skins from poblano and anaheim peppers and remove stems and seeds.
Drain ancho pepper and reserve 1/4 cup of soaking water. Place ancho pepper and poblano pepper in a food processor with the reserved water and puree. Strain puree into a small saucepan and season to taste with salt and pepper. Add cream, more or less to adjust heat. Cook until mixture begins to simmer; remove from stove.
Prepare a grill or preheat broiler.
Slice a horizontal cut into each steak, forming pockets. Squeeze garlic into a small bowl and add oregano, salt and pepper. Mash with a fork and spoon equal amounts into each steak.
Cut anaheim pepper into strips and add a piece to each pocket. Press openings; sealing pockets. Season steaks with salt and pepper.
Grill or broil steaks about 5 minutes; turning and cooking for another 4 minutes.
Reheat sauce and top each steak with one or two spoonfuls of sauce. Serve immediately.
*To roast garlic: Heat oven to 350 degrees F. Cut 1/4" off the top of a head of garlic and rub head with olive oil. Wrap in foil and bake for 45 minutes.