cat lover
11-08-2006, 08:03 AM
Crispy Cayenne Onions:
4 large (3 pounds) yellow onions
1 quart (2 pounds) buttermilk
3 tbsp salt
1/2 cup (2 ounces) cayenne pepper
1 tbsp pepper
5 cups (1 pound 4 ounces) flour
oil for frying as needed
Medallion Sauce:
6 pounds large tomatoes
3 each (1 ounce) serrano chiles
1 large (12 ounces) yellow onion
6 tbsp (3 ounces) tequila
3 tbsp (1-1/2 ounces) salsa
3 tbsp (1 ounce) garlic, minced
Chili-rubbed Medallions:
24 (12-ounce) portions center-cut filet mignon
1/4 cup (1 ounce) cayenne pepper
1 tbsp chili powder
1/4 cup cumin seed
2 tbsp red pepper flakes
2 tbsp garlic powder
2 tbsp (1 ounce) water
1/4 cup (2 ounces) olive oil
Preparation:
For Crispy Cayenne Onions:
Slice onions into thin rings. Mix buttermilk with 1 tablespoon salt, 1/4 cup cayenne 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.
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 oven and roast until liquid is reduced by half. Purée ingredients with salsa and garlic in blender. Add salt and pepper to taste.
For Chile-rubbed Medallions:
Cut each 12-ounce filet 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 slice of meat with chile rub. Cook to desired temperature. Makes 24 servings
For Each 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.
Recipe by Jack Sobel, Chef/Owner, Agave, Atlanta, Georgia
4 large (3 pounds) yellow onions
1 quart (2 pounds) buttermilk
3 tbsp salt
1/2 cup (2 ounces) cayenne pepper
1 tbsp pepper
5 cups (1 pound 4 ounces) flour
oil for frying as needed
Medallion Sauce:
6 pounds large tomatoes
3 each (1 ounce) serrano chiles
1 large (12 ounces) yellow onion
6 tbsp (3 ounces) tequila
3 tbsp (1-1/2 ounces) salsa
3 tbsp (1 ounce) garlic, minced
Chili-rubbed Medallions:
24 (12-ounce) portions center-cut filet mignon
1/4 cup (1 ounce) cayenne pepper
1 tbsp chili powder
1/4 cup cumin seed
2 tbsp red pepper flakes
2 tbsp garlic powder
2 tbsp (1 ounce) water
1/4 cup (2 ounces) olive oil
Preparation:
For Crispy Cayenne Onions:
Slice onions into thin rings. Mix buttermilk with 1 tablespoon salt, 1/4 cup cayenne 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.
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 oven and roast until liquid is reduced by half. Purée ingredients with salsa and garlic in blender. Add salt and pepper to taste.
For Chile-rubbed Medallions:
Cut each 12-ounce filet 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 slice of meat with chile rub. Cook to desired temperature. Makes 24 servings
For Each 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.
Recipe by Jack Sobel, Chef/Owner, Agave, Atlanta, Georgia