Source: Submitted by Reader
This savory buffalo fillet recipe serves a gathering of sixty.
Ingredients:
30 Yellow peppers, seeded and minced
7.5 Red onion minced
15 Yellow tomato, seeded and minced
7.5 tsp Coriander, minced
7.5 tsp Orange juice
7.5 tsp Honey
Salt and pepper to taste
RED PEPPER SAUCE
15 Red pepper, seeded and chopped
3.75 Onion, chopped
15 Chipotle in adobo sauce
15 tsp Cider vinegar
60 Fillets, ten ounces each
60 large Vidalias, peeled and cored
5400 gm Sugar snaps, clipped
14400 gm Enoki mushrooms, broken apart
7200 gm Carrot, julienne
3600 gm Spinach, sauteed with garlic, salt and pepper
30 tblsp Honey
15 tblsp Peanut oil
Instructions:
In a bowl combine all salsa ingredients, stir to combine and allow to sit for 1/2 hour.
In a blender, puree all sauce ingredients, until smooth. Adjust seasoning and reserve.
Season fillet with salt and pepper. Rub onion with honey, oil and salt and pepper. Place in pan and cover 35 minutes at 350 degrees or until soft.
Remove center of onion and chop. Add to spinach.
Blanch sugar snaps and carrots.
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Roast fillet at 550 degrees for 10 minutes.
Place mushrooms, sugar
snaps, carrots and a little spinach in onion. 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.
Serves 60.
