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| Agava Yukon Gold Garlic Mash Potatoes With Beef Tenderloin Medallions provided by Agava Restaurant (Recipe yields 15 servings) Yukon Gold Garlic Mash Potatoes 10 Quartered potatoes 3/4 quarts heavy cream 4 T salt 3 T pepper 4 T garlic 1/2 lb. Butter Boil potatoes in water until tender, strain and put back into empty pot. In separate pot, add all other ingredients and bring to boil. As soon as starts to boil cut heat off. Using a strainer (to catch garlic pieces), pour cream over potatoes and mash them. Medallions Each medallion plate consists of one 12 oz. center cut filet mignon cut into thirds horizontally. Pound the meat evenly and then chile rub each slice (see chile rub recipe). Cook to desired temperature. Chili Rub 1/2 cup cayenne pepper 1/4 cup chili powder 1/2 cup cumin seed 1/4 cup red pepper flakes 1/4 cup garlic powder 1/4 cup water 1/2 cup olive oil Mix ingredients together in Blender until finely blended. Medallion Sauce 8 roasted Tomatoes 2 Serrano peppers 1/2 large Yellow Onion 1/4 cup Tequila 2 T salsa ( chopped tomatoes, onions, jalapenos, cilantro, lime juice, cider vinegar & black pepper) 2 T garlic Place tomatoes and Serrano peppers in a pan and roast on one side until black and then turn over and roast that side until black. Add half onion and Tequila to tomatoes and Serrano and put in oven at 450 degrees and let reduce by half. Once reduced by half puree ingredients in blender adding salsa and garlic, and salt and pepper to taste. Onion Coating Mix 1 cup flour 1/2 cup salt 1/4 cup cayenne pepper Mix dry ingredients together well. Onion Marinade Mix 1 cup buttermilk 4 T cayenne pepper 2 T salt 1 1/2 T pepper Mix wet ingredients together well. Slice two large yellow Onions into thin rings. Marinate onions in marinade mix until well coated for (approximately 2 minutes). Place marinated onions in dry mix and coat onion completely. Fry onions for approximately 1 1/2 minutes or until golden brown. Garnishes 1 cup chopped fresh parsley 1/4 inch piece of freshly cut rosemary per plate inserted in mashed potatoes Preparing Plate Place 3 to 6 oz. potatoes on guest’s plate with medallion sauce around potatoes. Place cooked medallions around potatoes over the sauce . Place fried onions on top of potatoes and garnish with parsley and rosemary or another garnish of your preference. |
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