Warning: session_start() [function.session-start]: Cannot send session cookie - headers already sent by (output started at /home/content/85/13088385/html/Exoticbbq/index.php:2) in /home/content/85/13088385/html/Exoticbbq/wp-content/plugins/captcha-code-authentication/wpCaptcha.php on line 45

Warning: session_start() [function.session-start]: Cannot send session cache limiter - headers already sent (output started at /home/content/85/13088385/html/Exoticbbq/index.php:2) in /home/content/85/13088385/html/Exoticbbq/wp-content/plugins/captcha-code-authentication/wpCaptcha.php on line 45
Buffalo Fillet with Honey Roasted Vidalias - Exotic BBQ

Buffalo Fillet with Honey Roasted Vidalias

(Serves 4)

4 x 285g Osgrow Buffalo Fillets
–Yellow pepper salsa–
2 x yellow peppers, seeded and minced
1/2 red onion, minced
1 yellow tomato, seeded and minced
1/2 tsp coriander, minced
1/2 tsp orange juice
1/2 tsp honey
Salt and Pepper to taste
–Red pepper sauce–
1 x red pepper, seeded and chopped
1/4 onion, chopped
1 x chipotle in adobo sauce
1 tsp Cider vinegar
4 x large vidalias, peeled and cored
340g Sugar snaps, clipped
910g Enoki mushrooms, broken apart
454g Carrot, julienne
227g Spinach, saut with garlic, salt and pepper
2 tbsp Honey
1 tbsp Peanut oil


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 for 35 minutes at 350 degrees or until soft. Remove center of onion and chop. Add to spinach. Blanch sugar snaps and carrots. 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.