Colombian Filet Mignon with Fried Onions, Grilled Vegetables, Plantains and Corn-Mango Salsa

First prepare the onions.

Thinly slice a sweet onion.

Soak the onion rings in buttermilk for an hour.

Next prepare the corn and mango salsa.

Combine the blanched corn, black beans, cilantro, avocado, juice of 1 lime, 1 diced mango, and 2 tablespoons olive oil.

Toss well.

Refrigerate until ready to serve.

Now the barbecue sauce: Saute the diced red onions, 1 diced mango, and 4 cloves of garlic in 2 tablespoons of butter.

When onions are soft, add the ketchup, tomato paste, vinegar, Worcestershire sauce, brown sugar, chipotle pepper(s), and juice of one lime.

Simmer for 15 minutes, then transfer to a blender.

Pulse until sauce is smooth.

Heat some vegetable oil in your fryer or pot to 375 degrees.

Add salt to the flour.

Coat the onion rings in seasoned flour and fry until golden brown.

Place on a rack on a baking sheet to drain.

This will help them stay crunchy.

Hold in a 200 degree oven.

Toss the squash and red bell pepper with salt, pepper, and olive oil.

Place on the grill.

Turn after about 5 minutes and cook until tender.

Sprinkle steaks with a pinch of sea salt and the coffee grounds.

Grill until desired doneness is reached.

Brush plantains with oil or butter and grill until tender.

Ripe plantains will be very brown and speckled.

Only then will they taste sweet.

Place 1/4 cup of barbecue sauce on a plate.

Top with a handful of onion rings.

Place beef medallion on top.

Fan the grilled vegetables around the side.

Top with corn-mango salsa.