Recipe courtesy of Michael Lomonaco
Episode: Beef
Total:
30 min
Active:
10 min
Yield:
4 to 6 servings
Level:
None

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Beef Bourguignon

Recipe courtesy of Ina Garten

Beef Enchiladas

Recipe courtesy of Michelle LeBleu

Beer-Braised Beef

Recipe courtesy of Nancy Fuller

Beef Short Ribs

Recipe courtesy of Ina Garten

Beef Stew

Recipe courtesy of Food Network Kitchen

The Ultimate Beef Stew

Recipe courtesy of Tyler Florence

Rich Beef Barley Soup

Recipe courtesy of Ina Garten

Beef Satay

Recipe courtesy of Sandra Lee

Beef Brisket

Recipe courtesy of Butch Lupinetti

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking