Charred Beef Medallions with Poblano Margarita Sauce
Elevate your dinner table with these Charred Beef Medallions with Poblano Margarita Sauce, a tantalizing blend of smoky, zesty, and savory flavors. Perfectly seared beef tenderloin medallions are seasoned to perfection and paired with a rich poblano sauce infused with the bold notes of tequila, fresh lime juice, and a touch of honey for balanced sweetness. The smoky depth from flame-charred poblano peppers is beautifully complemented by creamy sour cream and fresh cilantro, creating a harmonious yet vibrant sauce that takes this dish to the next level. Ideal for date nights or special gatherings, this recipe is a gourmet treat that combines bold grilling techniques with exquisite Southwestern-inspired flavors. Serve alongside roasted vegetables or a crisp salad for a complete, crowd-pleasing meal.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) beef tenderloin medallions
- 2 tablespoons vegetable oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 whole poblano peppers
- 2 tablespoons fresh lime juice
- 2 tablespoons tequila
- 1 tablespoon honey
- 3 tablespoons sour cream
- 2 teaspoons minced garlic
- 2 tablespoons, chopped cilantro
- 1 tablespoon unsalted butter
- 3 tablespoons water
Instructions
Preheat your grill or stovetop griddle pan over medium-high heat.
Rub the beef medallions with 2 teaspoons of vegetable oil, and season all sides evenly with 2 teaspoons of salt and 1 teaspoon of black pepper. Set aside.
Place the poblano peppers directly over an open flame (or under a broiler) and char the skin until it's blackened and blistered on all sides, turning with tongs as needed. This should take about 6-8 minutes.
Transfer the charred poblanos to a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes to loosen the skins. Once cooled, peel off the charred skins, remove the stems and seeds, and chop them finely.
In a small saucepan over medium heat, melt 1 tablespoon of butter. Add 2 teaspoons of minced garlic and sauté for 30 seconds until fragrant.
Add the chopped poblano peppers, 3 tablespoons of water, 1 tablespoon of honey, 2 tablespoons of tequila, 2 tablespoons of lime juice, and 3 tablespoons of sour cream. Stir well to combine, then simmer for 5 minutes.
Blend the poblano mixture using an immersion blender (or a standard blender) until smooth. If the sauce is too thick, add 1 tablespoon of water at a time to reach the desired consistency. Stir in 2 tablespoons of chopped cilantro and keep warm.
Heat the remaining 1 tablespoon of vegetable oil in a large skillet (or use a grill) over medium-high heat. Sear the beef medallions for 3-4 minutes on each side for medium-rare, or cook to your desired doneness.
Let the medallions rest for 5 minutes after cooking to retain their juices.
Plate the beef medallions and generously spoon the poblano margarita sauce over the top. Garnish with additional chopped cilantro, if desired.
Serve warm and enjoy your Charred Beef Medallions with Poblano Margarita Sauce.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1133 mg | 49% | |
| Total Carbohydrate | 10.0 g | 4% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 6.1 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 819 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
