Buffalo Fillet With Honey Roasted Vidalias
Buffalo Fillet With Honey Roasted Vidalias
[code]Recipe By : Cooking Live Show #8889
Serving Size : 1 Preparation Time :0:00[/code]
[code] Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
yellow pepper salsa:
2 yellow peppers -- seeded and minced
1/2 red onion minced
1 yellow tomato -- seeded and minced
1/2 teaspoon coriander -- minced
1/2 teaspoon orange juice
1/2 teaspoon honey
salt and pepper to taste
red pepper sauce:
1 red pepper -- seeded and chopped
1/4 onion -- chopped
1 chipotle in adobo sauce
1 teaspoon cider vinegar
4 fillets -- ten ounces each
4 large vidalias -- peeled and cored
3/4 pound sugar snaps -- clipped
2 pounds enoki mushrooms -- broken apart
1 pound carrot -- julienne
1/2 pound spinach -- sauteed with
-- garlic, salt and
-- pepper
2 tablespoons honey
1 tablespoon peanut oil[/code]
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.
- - - - - - - - - - - - - - - - - -
