Agave Restaurant

242 Boulevard S.E., Atlanta, GA 30312
404-588-0006

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TENDERLOIN MEDALLIONS WITH CRISPY CAYENNE ONIONS

24 Servings

Ingredients for Crispy Cayenne Onions

4 Large Yellow Onions
1 qt Buttermilk
3 T Salt
1/2 c Cayenne Pepper
1 T Pepper
5 c Flour
as needed Oil for frying

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

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

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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