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Tender Medallions with Crispy Cayenne Onions

INGREDIENTS:Crispy Cayenne Onions:
4 large yellow onions
1 quart buttermilk
3 Tbsp. salt
½ cup cayenne pepper
1 Tbsp. pepper
5 cups flour
as needed, oil for frying

Medallion Sauce:
6 lbs. large tomatoes
3 serrano chiles
1 large yellow onion
6 Tbsp. tequila
3 Tbsp. salsa
3 Tbsp. garlic, minced

Chile-rubbed Medallions:
24 12-oz. portions center-cut filet mignon
¼ cup cayenne pepper
1 Tbsp. chili powder
¼ cup cumin seed
2 Tbsp. red pepper flakes
2 Tbsp. garlic powder
2 Tbsp. water
¼ olive oil DIRECTIONS:For crispy cayenne onions: Slice onions into thin rings. Mix buttermilk with 1 Tbsp. salt, ¼ cup cayenne and the pepper. Marinate onion rings in this mixture until well coated, about 2 minutes. Mix flour with remaining ¼ cup cayenne and 2 Tbsp. salt. Dip onions into this dry mix and coat completely. Fry onion rings for approximately 1 ½ minutes, or until golden brown.

For medallion sauce: Place tomatoes, chiles and onions in a pan. Roast in a 450°F oven on one side until they begin to darken; turn over and roast other side. Add tequila to pan. Return to oven and roast until liquid is reduced by half. Puree ingredients with salsa and garlic in blender. Add salt and pepper to taste.

For chile-rubbed medallions: Cut each 12-ounce filet crosswise into thirds. Pound the meat evenly. Mix cayenne, chili 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.

For each serving: Portion medallion sauce on plate. Place 3 cooked medallions on sauce. Top with 3 to 4 ounces friend onions in center. Serve with garlic mashed potatoes, sprinkle with chopped parsley, and garnish with rosemary sprig if desired. SERVINGS:24 servings From:Chef/owner Jack Sobel, Agave, Atlanta PHOTO CREDIT:Photo Credit: NATIONAL ONION ASSOCIATION

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