Charred Beef Medalions With Poblano Margarita Sauce

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Unsalted butter
1 1/2 lbs	681g / 24oz	Tenderloin of beef - cut into 1" thick
		Medallions
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Vidalia onion - cut medium dice (small)
2		Poblano peppers - washed, seeded,
		And cut medium dice
1 tablespoon	15ml	Toasted and ground cumin seed
2 oz	56g	Gold tequila
1/4 cup	59ml	Lime juice
1 cup	237ml	Rich veal stock
2 oz	56g	Orange liquor
1 tablespoon	15ml	Orange zest
1/2 cup	118ml	Heavy cream
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1		White Corn Pudding - see * Note

Recipe Instructions

* Note : See the "White Corn Pudding" recipe which is included in this collection.

Heat the olive oil and butter in a saute pan over medium heat, season the beef medallions with salt and pepper, and add to the hot pan. Turn the heat up to high and char both sides of the beef well. To keep the beef rare to medium-rare, cook quickly, turning once only after the beef has browned on the first side. Remove the beef from the pan, place on a warm platter, and set aside.

Add the diced onions and poblano peppers to the saute pan, evenly spread out and cook till wilted. Add the cumin and combine well to toast the spice again.

Working carefully away from the flame, add the tequila to the pan, deglaze the pan by swirling the tequila and set back over low heat to reduce. Add the lime juice and reduce to almost dry before adding the veal stock. Reduce the stock by half over high heat and add the orange liquor and fresh orange zest. Cook for 2 minutes and then add the heavy cream. Do not allow to boil but gently simmer for 2 minutes before adding the salt and pepper.

Serve the beef on a bed of sauce with White Corn Pudding on the side.

This recipe yields 4 to 6 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1B07 broadcast 09-23-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.