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  • Buffalo Fillet With Honey Roasted Stuffed Vidalias

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    Buffalo Fillet With Honey Roasted Stuffed Vidalias
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 x Yellow peppers seeded, chopped
    • 1/2 x Red onion chopped
    • 1 x Yellow tomato seeded, chopped
    • 1/2 tsp Chopped coriander
    • 1/2 tsp Orange juice
    • 1/2 tsp Honey Salt to taste Freshly-grnd black pepper to taste
    • 1 x Red pepper seeded, minced
    • 1/4 x Onion minced
    • 1 x Chipotle in adobo sauce
    • 1 tsp Cider vinegar
    • 4 x Buffalo fillets - (10 ounce ea)
    • 4 lrg Vidalia onions peeled, cored
    • 3/4 lb Sugar snap peas clipped
    • 2 lb Enoki mushrooms broken apart
    • 1 lb Carrots julienned
    • 1/2 lb Spinach sauteed with Garlic, salt and pepper
    • 2 Tbsp. Honey
    • 1 Tbsp. Peanut oil

    Directions

    1. In a bowl combine all salsa ingredients, stir to combine and allow to sit for 1/2 hour.
    2. In a blender puree all sauce ingredients, till smooth. Adjust seasoning and reserve.
    3. Season fillet with salt and pepper. Rub onions with honey, oil and salt and pepper. Place in pan and cover 35 min at 350 degrees or possibly till soft. Remove center of onions and chop. Add in to spinach.
    4. Blanch sugar snap peas and carrots.
    5. Roast fillets at 550 degrees for 10 min. Place mushrooms, sugar snaps, carrots and a little spinach in onions. Garnish plate in 2 quarters with spinach. Garnish other 2 quarters with yellow pepper salsa. Place meat in 1 quarter of salsa and onion in the other quarter of salsa. Garnish with red pepper sauce.
    6. This recipe yields 4 servings.
    7. Comments: The original recipe title as listed is "Buffalo Fillet With Honey Roasted Vidalias Stuffed With Sugar Snap Peas, Enoki Mushrooms And Carrots".

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