"We have a stew in Peru called seco, made with beef or lamb, yellow chiles and lots of cilantro," says Schiaffino. The dish prompted him to make a wine sauce with cilantro, which he serves with beef tenderloin. More Beef Dishes
In a large saucepan, heat the olive oil. Add the onion, garlic and chile and cook over moderate heat until softened, about 5 minutes. Add the tomatoes and cook over moderately high heat, stirring a few times, until starting to brown, about 4 minutes. Add the cloves, bay leaves, oregano and cumin and stir for 1 minute. Add the wine and vinegar and stir to release any browned bits on the bottom of the saucepan. Stir in the cilantro and broth. Simmer over low heat until the liquid is reduced to 2 cups, about 20 minutes. Strain the sauce into a small saucepan and whisk in the butter, 1 tablespoon at a time. Season the sauce with salt and pepper.
In a medium saucepan, cover the yucca with water and boil over moderately high heat until tender, 25 minutes. Drain well. Return the yucca to the saucepan and shake over moderate heat for 10 seconds to dry it out. Remove from the heat and mash the yucca with a potato masher. Mash in the milk and then the butter. Season with salt and pepper; keep warm.
In a large skillet, heat the vegetable oil. Season the tenderloins with salt and pepper and cook over moderately high heat until richly browned on the bottom, about 3 minutes. Reduce the heat to moderate and cook for 4 minutes longer. Turn the tenderloins and cook until medium-rare, about 5 minutes.
Spoon the mashed yucca onto plates and top with the tenderloins. Spoon the sauce over the meat and serve.
Tempranillos from Spain's Rioja often have a fresh herb note that works well with the cilantro in the sauce here.