Title: Charred beef medallions w poblano margarita sauce
 Categories: None
      Yield: 4 Servings
 
      1 tb Olive oil
      1 tb Unsalted butter
  1 1/2 lb Tenderloin of beef; cut in
           -1" thick medallions
           Salt and pepper; to taste
      1 sm Vidalia onion; cut in medium
           -dice
      2    Poblano peppers; washed,
           -seeded & cut in 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 c. Michael Lomonaco 1997 MICHAEL'S PLACE SHOW
  #ML1B07
  
  Recipe