Ingredients

How to make it

  • 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 beef stock.
  • Reduce the stock by half over high heat and add the Grand Marnier 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.

Reviews & Comments 9

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    " It was excellent "
    wynnebaer ate it and said...
    Forget MIL, this one's going on our table soon!!
    Thanks, Lori
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  • cathyp 6 years ago
    This sounds great, can't wait to try it.
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    " It was excellent "
    pudgy47 ate it and said...
    Awesome recipe!!!!!!!!!!
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    " It was excellent "
    bluewaterandsand ate it and said...
    It does sound amazing!
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  • gourmetloveaffair 6 years ago
    Yummmmm
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Wonderful.
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    " It was excellent "
    lunasea ate it and said...
    Ooooh yum...this sounds so delicious. And a bit decadent - which I like. Thanks so much - can't wait to try it.
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    " It was excellent "
    momo_55grandma ate it and said...
    thanks for another 5 recipe
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    " It was excellent "
    marky90 ate it and said...
    Love this,, great recipe.Marky
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