Adobo-Rubbed Beef Tenderloin With Bay-Steamed Broccoli

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2 large dried guajillo chiles

1 large dried ancho chile

1 small dried chipotle chile

Boiling water

3 garlic cloves, unpeeled

1 medium tomato, cored

2 tablespoons minced onion

1/4 teaspoon dried oregano

1/4 teaspoon ground cumin

1/4 teaspoon dried thyme

Pinch of ground cloves

1 tablespoon cider vinegar

Freshly ground black pepper

2 tablespoons vegetable oil

One 2-pound center-cut beef tenderloin roast


Bay-Steamed Broccoli

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