-
1
To make Marinated Beef:
-
2
Combine all ingredients, except beef medallions, in large non-reactive container; mix until honey is blended.
-
3
Add beef and turn to coat.
-
4
Cover and refrigerate 2 hours.
-
5
Turn medallions once during marinating.
-
6
To make Tomatillo Chutney:
-
7
Saute jalapeno peppers and garlic in oil in non-reactive saucepan until tender.
-
8
Add remaining ingredients, except cilantro, salt and pepper then bring to a boil.
-
9
Reduce heat and simmer about 30 minutes or until liquid is syrupy and tomatillos begin to discolor.
-
10
Cool.
-
11
Stir in cilantro and season with salt and pepper.
-
12
Yield: about 2 quarts.
-
13
To make Mushroom Quesadillas:
-
14
Spread 2 teaspoon butter on 1 side of each tortilla.
-
15
Place 1 tortilla, buttered side down, on plastic wrap.
-
16
Top 1 half with 1/4 cup mushrooms and 1 ounce cheese.
-
17
Fold in half; wrap in plastic.
-
18
Repeat with remaining ingredients. Refrigerate.
-
19
Yield: 24 quesadillas.
-
20
For each serving, to order:
-
21
On griddle or non-stick pan, cook 1 quesadilla until crisp and golden brown, turning once; cut into 3 wedges.
-
22
Keep warm.
-
23
Grill or saute 3 beef medallions to medium rare to medium, turning once.
-
24
Place 1/4 cup chutney near center of plate.
-
25
Overlap beef medallions on chutney.
-
26
Add quesadillas wedges.
-
27
Garnish with watercress.
