Preheat oven to 450 degrees F.
Season tenderloin with salt and pepper on both sides. Place a large ovenproof skillet over high heat, melt the butter and sear tenderloin on all sides. Place in oven and cook to desired doneness or until an instant-read thermometer inserted registers 125 degrees F for medium rare, about 30 to 40 minutes depending on the thickness of the tenderloin. Let the meat rest for 10 minutes before slicing. Serve with the sauce.
Rum-Red Chili Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 shallots, minced
- 1 tablespoon minced garlic
- 1 cup dark rum (recommended: Meyers's)
- 5 cups chicken stock
- 2 tablespoons ancho chili puree
- 2 tablespoons molasses
- Salt and freshly ground black pepper
Melt the butter and olive oil in a medium saucepan over medium high heat. Add the shallots and garlic and cook until soft. Add the rum and reduce to 1/4 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.