| Charred Beef Medallions with Poblano-Margarita Sauce |
From "DIY Cooking"
episode COK-111F |
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Charred Beef Medallions with Poblano-Margarita Sauce
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Recipe courtesy Michael Lomonaco, 1997. Ingredients: 1 Tbs. olive oil
1 Tbs. unsalted butter
1-1/2 lbs. tenderloin of beef, cut into 1"-thick medallions
Salt and pepper to taste
1 small Vidalia onion, cut into a medium dice
2 poblano peppers, washed, seeded and cut into a medium dice
1 Tbs. toasted and ground cumin seed
2 oz. gold Tequila
1/4 cup lime juice
1 cup rich veal stock
2 oz. orange liquor
1 Tbs. orange zest
1/2 cup heavy cream
1/2 tsp. salt
1/2 tsp. ground black pepper Heat olive oil and unsalted butter in a saute pan over medium heat. Season beef medallions with salt and pepper to taste, 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 diced onion and poblano peppers to the saute pan, evenly spread out, and cook until wilted. Add toasted and ground cumin and combine well to toast the spice again. Working carefully away from the flame, add gold Tequila to the pan, deglaze the pan by swirling the Tequila and set back over low heat to reduce. Add lime juice and reduce to almost dry before adding rich veal stock. Reduce the stock by half over high heat and add orange liquor and fresh orange zest. Cook for 2 minutes and then add heavy cream. Do not allow to boil but gently simmer for 2 minutes before adding 1/2 teaspoon salt and 1/2 teaspoon ground black pepper. Serve on a bed of sauce. Servings: 4 to 6 Note from Chef Jamie: If you don't like meat close to rare, you can continue to cook the medallions in a 350-degree oven for 2 to 3 minutes more. Web site resources for Beef: Roasted Beef Tenderloin with Fire-Roasted Tomato Salsa and Potato Cheese Galette Braised Beef Short Ribs from Food TV.com Smoked Beef Brisket from Food TV.com Standing Rib Roast with Cabernet au Jus from Food TV.com We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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