CHARRED BEEF MEDALLIONS WITH POBLANO MARGARITA SAUCE
I posted this for someone on the Mexican food thread and decided to save it to my cookbook. I haven't tried it but can't wait to. It sounds really yum.
Provided by Queen uh Cuisine
Categories Meat
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the olive oil and butter in a saute pan over medium heat, season the beef medallions with salt and pepper, and add to the hot 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 warm platter, and set aside.
- Add the diced onions and poblano peppers to the saute pan, evenly spread out and cook till wilted. Add the cumin and combine well to toast the spice again. Working carefully away from the flame, add the tequila to the pan, deglaze the pan by swirling the tequila and set back over low heat to reduce.
- Add the lime juice and reduce to almost dry before adding the beef stock. Reduce the stock by half over high heat and add the Grand Marnier and fresh orange zest. Cook for 2 minutes and then add the heavy cream. Do not allow to boil but gently simmer for 2 minutes before adding the salt and pepper.
- Serve the beef on a bed of sauce.
Nutrition Facts : Calories 693.2, Fat 52.9, SaturatedFat 22.8, Cholesterol 194.6, Sodium 605, Carbohydrate 8, Fiber 2.3, Sugar 0.4, Protein 45.7
CHARRED BEEF MEDALLIONS WITH POBLANO MARGARITA SAUCE
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil and butter in a saute pan over medium heat, season the beef medallions with salt and pepper, and add to the hot 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 warm platter, and set aside.
- Add the diced onions and poblano peppers to the saute pan, evenly spread out and cook till wilted. Add the cumin and combine well to toast the spice again.
- Working carefully away from the flame, add the tequila to the pan, deglaze the pan by swirling the tequila and set back over low heat to reduce.
- 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 liquor and fresh orange zest. Cook for 2 minutes and then add the heavy cream. Do not allow to boil but gently simmer for 2 minutes before adding the salt and pepper.
- Serve the beef on a bed of sauce with corn pudding on the side.
BEEF MEDALLIONS WITH SAUCY SHIITAKES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of the oil in a medium skillet (ideally not nonstick) over medium-high heat. Season the beef with salt and pepper. Add the medallions to the pan and cook about 3 minutes on each side, for medium-rare, or until desired doneness. Remove beef from pan and set on plates or a platter in a warm spot.
- Add the remaining 1 1/2 teaspoons oil to the skillet. Add the shiitakes and cook over medium-low heat, until soft, about 4 minutes. Add the shallots, garlic, and salt and cook until translucent, about 2 minutes. Pull the skillet from the heat, add the Cognac, and use a wooden spoon to scrape up any brown bits that cling to the pan. Return to the heat and cook until the liquid is reduced, about 1 minute. (If you are cooking over a gas flame the alcohol may flame, simply cook until the flames die down.) Add the chicken broth, and cook until saucy, about 2 minutes more. Remove from the heat, stir in the sour cream and parsley, and season with salt and pepper.
- Spoon mushrooms and sauce over the medallions and serve.
Nutrition Facts : Calories 289 calorie, Fat 14 grams, SaturatedFat 4 grams, Carbohydrate 11 grams, Fiber 1 grams, Protein 25 grams
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