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Charred Beef Medallions with Poblano Margarita Sauce

Recipe Introduction


Michael's Place-Food TV





List of Ingredients



• 1 tablespoon olive oil
  
• 1 tablespoon unsalted butter
  
• 1 1/2 pounds tenderloin, beef, cut 1 inch thick
  
• salt and pepper to taste
  
• 1 small vidalia onion,, diced
  
• 2 poblano peppers, seeded and diced
  
• 1 tablespoon cumin seed, toasted and ground
  
• 2 ounces gold tequila
  
• 1/4 cup lime juice
  
• 1 cup rich veal stock
  
• 2 ounces orange liqueur
  
• 1/2 cup heavy cream
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon ground black pepper
  






Instructions



1. Heat oil and butter in a pan over med. heat, season with salt and pepper, and add to the hot pan. Turn up to high and char both sides of beef well. To keep the beef rare to med. rare, cook quickly, turning once only after the beef has browned on the first side. Remove the beef from from the pan, place on a warm platter, set aside.
   
   
2. Add the onions and poblano to the pan, spread out and cook till wilted. Add the cumin and combine well to toast the spice again.
   
   
3. Working carefully away from the flame, add tequila to the pan, deglaze the pan by swirling the tequila and set back over low heat to reduce.
   
   
4. 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 liqueur and zest. Cook 2 min. and then add the heavy cream. Do not allow to boil but gently simmer for 2 min. before adding the salt and pepper. Serve the beef on a bed of sauce with corn pudding on the side.
   
   
5. Servings: 6