| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
tb |
Unsalted butter |
| 1 1/2 |
lb |
Tenderloin of beef; cut in 1" thick medallions |
|
|
Salt and pepper; to taste |
| 1 |
sm |
Vidalia onion; cut in medium dice |
| 2 |
|
Poblano peppers; washed, seeded & cut in medium dice |
| 1 |
tb |
Toasted and ground cumin seed |
| 2 |
oz |
Gold tequila |
| 1/4 |
c |
Lime juice |
| 1 |
c |
Rich veal stock |
| 2 |
oz |
Orange liquor |
| 1 |
tb |
Orange zest |
| 1/2 |
c |
Heavy cream |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground black pepper |
INSTRUCTIONS
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 corn
pudding on the side.
Yield: 4 to 6 servings c. Michael Lomonaco 1997 MICHAEL'S PLACE SHOW
#ML1B07
Recipe by: Michael Lomonaco
Posted to MC-Recipe Digest V1 #814 by Holly Butman
<butma001@acpub.duke.edu> on Sep 28, 1997
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