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Рецепт Charred Beef Medalions With Poblano Margarita Sauce
by Global Cookbook

Charred Beef Medalions With Poblano Margarita Sauce
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Ингредиенты

  • 1 Tbsp. Extra virgin olive oil
  • 1 Tbsp. Unsalted butter
  • 1 1/2 lb Tenderloin of beef cut into 1" thick medallions Salt to taste Freshly-grnd black pepper to taste
  • 1 sm Vidalia onion cut medium dice
  • 2 x Poblano peppers washed, seeded, and cut medium dice
  • 1 Tbsp. Toasted and grnd cumin seed
  • 2 ounce Gold tequila
  • 1/4 c. Lime juice
  • 1 c. Rich veal stock
  • 2 ounce Orange liquor
  • 1 Tbsp. Orange zest
  • 1/2 c. Heavy cream
  • 1/2 tsp Salt
  • 1/2 tsp Freshly-grnd black pepper
  • 1 x recipe White Corn Pudding see * Note

Инструкции

  1. Note : See the "White Corn Pudding" recipe that is included in this collection.
  2. Heat the extra virgin olive oil and butter in a saute/fry pan over medium heat, season the beef medallions with salt and pepper, and add in to the warm 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 hot platter, and set aside.
  3. Add in the diced onions and poblano peppers to the saute/fry pan, proportionately spread out and cook until wilted. Add in the cumin and combine well to toast the spice again.
  4. Working carefully away from the flame, add in the tequila to the pan, deglaze the pan by swirling the tequila and set back over low heat to reduce. Add in the lime juice and reduce to almost dry before adding the veal stock. Reduce the stock by half over high heat and add in the orange liquor and fresh orange zest. Cook for 2 min and then add in the heavy cream. Don't allow to boil but gently simmer for 2 min before adding the salt and pepper.
  5. Serve the beef on a bed of sauce with White Corn Pudding on the side.
  6. This recipe yields 4 to 6 servings.