Title: Buffalo fillet with honey roasted vidalias
 Categories: Cooking liv, Import
      Yield: 1 Servings
 
MMMMM--------------------YELLOW PEPPER SALSA-------------------------
      2    Yellow peppers, seeded and
           -minced
    1/2    Red onion minced
      1    Yellow tomato, seeded and
           -minced
    1/2 ts Coriander, minced
    1/2 ts Orange juice
    1/2 ts Honey
           Salt and pepper to taste

MMMMM----------------------RED PEPPER SAUCE---------------------------
      1    Red pepper, seeded and
           -chopped
    1/4    Onion, chopped
      1    Chipotle in adobo sauce
      1 ts Cider vinegar
      4    Fillets, ten ounces each
      4 lg Vidalias, peeled and cored
    3/4 lb Sugar snaps, clipped
      2 lb Enoki mushrooms, broken
           -apart
      1 lb Carrot, julienne
    1/2 lb Spinach, sauteed with
           -garlic, salt and pepper
      2 tb Honey
      1 tb Peanut oil
 
  In a bowl combine all salsa ingredients, stir to combine and allow to
  sit for 1/2 hour.
  
  In a blender puree all sauce ingredients, until smooth. Adjust
  seasoning and reserve.
  
  Season fillet with salt and pepper. Rub onion with honey, oil and
  salt and pepper. Place in pan and cover 35 minutes at 350 degrees or
  until soft. Remove center of onion and chop. Add to spinach.
  
  Blanch sugar snaps and carrots.
  
  Roast fillet at 550 degrees for 10 minutes. Place mushrooms, sugar
  snaps, carrots and a little spinach in onion. Garnish plate in 2
  quarters with spinach. Garnish other 2 quarters with yellow pepper
  salsa. Place meat in 1 quarter of salsa and onion in the other
  quarter of salsa. Garnish with red pepper sauce.
  
  Recipe