Buffalo Fillet With Honey Roasted Stuffed Vidalias

Recipe Ingredients

		Yellow Pepper Salsa
2		Yellow peppers - seeded, minced
1/2		Red onion - minced
1		Yellow tomato - seeded, minced
1/2 teaspoon	2.5ml	Minced coriander
1/2 teaspoon	2.5ml	Orange juice
1/2 teaspoon	2.5ml	Honey
		Salt - to taste
		Freshly-ground black pepper - to taste
		Red Pepper Sauce
1		Red pepper - seeded, chopped
1/4		Onion - chopped
1		Chipotle in adobo sauce
1 teaspoon	5ml	Cider vinegar
4		Buffalo fillets - (10 oz ea)
4		Vidalia onions - peeled, cored (large)
3/4 lb	340g / 11oz	Sugar snap peas - clipped
2 lbs	908g / 32oz	Enoki mushrooms - broken apart
1 lb	454g / 16oz	Carrots - julienned
1/2 lb	227g / 8oz	Spinach - sauteed with
		Garlic, salt and pepper
2 tablespoons	30ml	Honey
1 tablespoon	15ml	Peanut oil

Recipe Instructions

In a bowl combine all salsa ingredients, stir to combine and allow to sit for 1/2 hour.

In a blender puree all sauce ingredients, until smooth. Adjust seasoning and reserve.

Season fillet with salt and pepper. Rub onions with honey, oil and salt and pepper. Place in pan and cover 35 minutes at 350 degrees or until soft. Remove center of onions and chop. Add to spinach.

Blanch sugar snap peas and carrots.

Roast fillets at 550 degrees for 10 minutes. Place mushrooms, sugar snaps, carrots and a little spinach in onions. Garnish plate in 2 quarters with spinach. Garnish other 2 quarters with yellow pepper salsa. Place meat in 1 quarter of salsa and onion in the other quarter of salsa. Garnish with red pepper sauce.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8889 broadcast 05-22-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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