Dean Fearing has quite a story to tell. The chef came to Dallas in 1978, everything he owned packed into a brown Celica, to work in the Pyramid Room at the Fairmont Hotel. At the time, Dallas was “a French restaurant town,” he says.
In 1981, he changed all that with the opening of Agnew’s, the first five-star American restaurant in the city. Many restaurants and cookbooks and television appearances later, he’s the most lauded chef in Dallas, and he’s still making headlines and history at his namesake restaurant, Fearing’s, at the Ritz-Carlton hotel in Uptown.
In this video, the thirteenth in the series called Dean’s Texas Cuisine, Fearing travels an hour and a half north of Dallas to Sherman, Texas, to talk tenderloin with Cade Nichols at A Bar N Ranch. The famous cattle from this ranch are what's served at Fearing's restaurant, and also supply the beef for this episode's recipe.
Using his trusty Hasty-Bake grill, Fearing chars up not only the meat but also onions, jalapeños, and even limes. The made-from-scratch guajillo pepper sauce adds a savory kick, and the secret is applying it liberally while the tenderloin is still cooking.
Watch the video to learn this quick and tasty meal that's perfect for summer grilling, and remember — go bold with flavor.
Tenderloin with guajillo sauce
4 8 oz. tenderloin steaks
2 tbsp. extra virgin olive oil
10 whole garlic cloves, peeled
2 whole white onions, sliced
½ cup white onion, chopped
3 jalapeños, cut in half lengthwise
3 limes, cut in half
1 bay leaf
2 tbsp. canned chipotle peppers
15 guajillo peppers, cleaned and stemmed
1 cup of chicken stock
Salt and pepper, to taste
Heat your pan until hot and then add extra virgin olive oil, whole garlic cloves, chopped onions, bay leaf, canned chipotle peppers, and guajillo peppers.
Finish with a little bit of salt and cover with chicken stock, then let simmer for about 40 minutes.
Once simmered, puree the entire mixture until smooth. Set aside until time to grill.
Brush tenderloin with a generous amount of extra virgin olive oil and then liberally cover both sides of the beef with salt and pepper.
Place filets, onion, jalapeños, and lime onto the extra-hot grill. Brush the tenderloin with the guajillo sauce throughout the entire grilling process so that it adheres to the meat. Grill to your preferred temperature and serve.