Recipe for Buffalo Fillet with Honey Roasted Stuffed Vidalias 
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Yield:
4
Ingredients:
Amount Ingredient
YELLOW PEPPER SALSA ----------------
2 x Yellow peppers seeded, minced
1/2 x Red onion minced
1 x Yellow tomato seeded, minced
1/2 tsp Minced coriander
1/2 tsp Orange juice
1/2 tsp Honey
Salt to taste
Freshly-ground black pepper to taste
----------------- RED PEPPER SAUCE ----------------
1 x Red pepper seeded, chopped
1/4 x Onion chopped
1 x Chipotle in adobo sauce
1 tsp Cider vinegar
4 x Buffalo fillets - (10 oz 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 tbl Honey
Instructions:
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 onions with honey, oil and salt and pepper. Place in pan and cover 35 minutes at 350 degrees or until soft. Remove center of onions and chop. Add to spinach.

Blanch sugar snap peas and carrots.

Roast fillets at 550 degrees for 10 minutes. 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.

This recipe yields 4 servings.

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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