Tenderloin Medallions with Crispy Cayenne Onions

(from tdwilli’s recipe box)

Source: Chef2Chef Food Service, Recipe by Jack Sobel, Chef/Owner, Agave, Atlanta, Georgia

Serves 24 people

Categories: Pork Tenderloin

Ingredients

  • Crispy Cayenne Onions:
  • 4 large (3 pounds) yellow onions
  • 1 quart (2 pounds) buttermilk
  • 3 tablespoons salt
  • 1/2 cup (2 ounces) cayenne pepper
  • 1 tablespoon pepper
  • 5 cups (1 pound 4 ounces) flour
  • oil for frying as needed
  • Medallion Sauce:
  • 6 pounds large tomatoes
  • 3 each (1 ounce) serrano chiles
  • 1 large (12 ounces) yellow onion
  • 6 tablespoons (3 ounces) tequila
  • 3 tablespoons (1-1/2 ounces) salsa
  • 3 tablespoons (1 ounce) garlic, minced
  • Chili-rubbed Medallions:
  • 24 (12-ounce) portions center-cut filet mignon
  • 1/4 cup (1 ounce) cayenne pepper
  • 1 tablespoon chili powder
  • 1/4 cup cumin seed
  • 2 tablespoons red pepper flakes
  • 2 tablespoons garlic powder
  • 2 tablespoons (1 ounce) water
  • 1/4 cup (2 ounces) olive oil

Directions

  1. For Crispy Cayenne Onions:

  2. Slice onions into thin rings. Mix buttermilk with 1 tablespoon salt, 1/4 cup cayenne and pepper. Marinate onion rings in this mixture until well coated, about 2 minutes. Mix flour with remaining 1/4 cup cayenne and 2 tablespoons salt. Dip onions into this dry mix and coat completely. Fry onion rings for approximately 1-1/2 minutes or until golden brown.

  3. For Medallion Sauce:

  4. Place tomatoes, chiles and onion in a pan. Roast in a 450 degree oven until they begin to darken on one side, turn over and roast other side. Add tequila to pan. Return to oven and roast until liquid is reduced by half. Purie ingredients with salsa and garlic in blender. Add salt and pepper to taste.

  5. For Chile-rubbed Medallions:

  6. Cut each 12-ounce filet crosswise into thirds. Pound the meat evenly. Mix cayenne, chile powder, cumin seed, red pepper flakes and garlic powder in blender until fine. Mix in water and olive oil. Rub each slice of meat with chile rub. Cook to desired temperature.

  7. For Each Serving:

  8. Portion medallion sauce on plate. Place 3 cooked medallions on sauce. Top with 3 to 4 ounces fried onions in center. Serve with garlic mashed potatoes, sprinkle with chopped parsley and garnish with rosemary sprig if desired.

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