Title: Charred beef medallions with poblano margarita sauce
 Categories: 
      Yield: 4 Servings
 
      1 tb Olive oil
      1 tb Unsalted butter
  1 1/2 lb Tenderloin of beef, cut into
      1    Inch thick medallions
           Salt and pepper to taste
      1 sm Vidalia onion, cut into a
        md Dice
      2    Poblano peppers, washed,
           Seeded and cut into a medium
           Dice
      1 tb Toasted and ground cumin
           Seed
      2 oz Gold tequila
    1/4 c  Lime juice
      1 c  Rich veal stock
      2 oz Orange liquor
      1 tb Orange zest
    1/2 c  Heavy cream
    1/2 ts Salt
    1/2 ts Ground black pepper
 
  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.
  
  Yield: 4 to 6 servings