Ingredients

½ pound tenderloin beef steak
3 small fresh red chiles (1 reserved for garnish)
2 tablespoons olive oil
1 teaspoon minced garlic
¼ teaspoon paprika
Salt to taste
½ cup red wine

Cut the tendeloin into ½" x 1½" strips and set aside.  Cut two chiles in half lengthwise, remove the seeds and cut into small pieces. Use plastic gloves while cutting chiles or wash hands thoroughly afterwards.

Heat olive oil in a medium skillet. Add garlic and chiles and cook for 30 seconds. Add the beef, paprika and a pinch of salt and cook for 2-3 minutes until beef is medium rare. Transfer to a small serving dish.

Deglaze the pan by returning the skillet to the burner turned to medium-high heat. Add ½ cup red wine and bring to a boil. Add the prepared roux and simmer for 2 minutes. When sauce is thickened, pour around edge of the Chile beef. Garnish with remaining whole red Chile.