| Ingredients for Medallions |
24 Center-cut Filet Mignon (12 oz. portions)
1/4 C Cayenne Pepper
1 T Chili Powder
1/4 c Cumin Seed
2 T Red Pepper Flakes
2 T Garlic Powder
2 T Water
1/4 c Olive Oil
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| Ingredients for Medallion Sauce |
6 lbs Large Tomatoes
3 each Sereano Chiles
1 large Yellow Onion
6 T Tequila
3 T Salsa
3 T Garlic, minced
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| Method for Cayenne Onions |
| Slice onion into thin rings.
Mix buttermilk with 1 tablespoon salt, 1/4 cup cayenne pepper and pepper.
Marinate onion rings in this mixture until well coated, about 2 minutes.
Mix flour with remaining 1/4 cup cayenne and 2 tablespoons salt.
Dip onions into this dry mix and coat completely.
Fry onion rings for approximately 1 1/2 minutes or until golden brown. |
| Method for Medallion Sauce |
| Place tomatoes, chiles and onion in a pan.
Roast in a 450 degree oven until they begin to darken on one side.
Turn over and roast other side. Add tequila to pan.
Return to over and roast until liquid is reduced by half.
Puree ingredients with salsa and garlic in blender.
Add salt and pepper to taste. |
| Method for Chile-rubbed Medallions |
| Cut each 12-ounce fliet crosswise into thirds.
Pound the meat evenly.
Mix cayenne, chile powder, cumin seed, red pepper flakes and garlic powder in blender until fine.
Mix in water and olive oil.
Rub each side of meat with chile rub. Cook to desired temperature.` |
| Method for Serving |
| Portion medallion sauce on plate.
Place 3 cooked medallions on sauce.
Top with 3 to 4 ounces fried onions in center.
Serve with garlic mashed potatoes, sprinkle with chopped parsley and garnish with rosemary sprig if desired. |
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