Beef Tenderloin Stuffed with Shiitake Mushrooms and Swiss Chard with Guajillo Sauce - Rick Bayless

Ingredients

• 6 garlic cloves, unpeeled
• 16 medium-large (about 4 ounces total) dried guajillo chiles
• 1 teaspoon dried oregano, preferably Mexican
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cumin
• 3 2/3 cups beef broth, plus a little more if needed, divided use
• 1 1/2 tablespoons vegetable or olive oil
• Salt
• About 1/2 teaspoon sugar
• 2 tablespoons olive oil
• 3/4 pound shiitake mushrooms, stemmed, cut into 1/4-inch slices
• 2 garlic cloves, minced
• 3/4 pound swiss chard, stem removed, discarded, cut into 1/2-inch slices
• 3 pound beef tenderloin