Sauteed Beef And Lamb Medallions With Pinon Tomatillo Sauce Recipe

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Servings: 6

Ingredients

Cost per serving $2.26 view details
  • 12 ounce Beef tenderloin, peeled, cut into 12 slice
  • 12 ounce Lamb tenderloin, peeled, cut into 12 slice
  • 1/2 c. Flour
  • 2 Tbsp. Extra virgin olive oil
  • 2 x Fresh tomatillos, thinly sliced
  • 12 x Pinon nuts, roasted
  • 6 x Fresh tomatillos, quartered
  • 1/4 c. Sunflower seeds, roasted
  • 1/4 c. Pinon nuts, roasted
  • 1 x Clove garlic, minced
  • 1/4 bn Cilantro, finely minced
  •     Salt and pepper

Directions

  1. Pinon Tomatillo Sauce:Place all the ingredients in a blender and puree them. Season the sauce with salt and pepper.
  2. Beef & Lamb Medallions:Lightly lb. the beef and lamb slices. Coat them with the flour.
  3. In a large, heavy skillet place the extra virgin olive oil and heat it till it is warm
  4. (just before it smokes). Saute/fry the meat on both sides, till the desired doneness is achieved.
  5. Pour the Pinon Tomatillo Sauce on a serving platter. Arrange the medallions in a fan-like pattern over the sauce, alternating the beef and the lamb.
  6. Garnish with the tomatillo slices and the pinon nuts.
  7. Serves 6.
  8. It is a collection of recipes from Santa Fe restaurants, and this one comes from Rancho Encantado.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 121g
Recipe makes 6 servings
Calories 246  
Calories from Fat 124 50%
Total Fat 14.07g 18%
Saturated Fat 3.48g 14%
Trans Fat 0.01g  
Cholesterol 46mg 15%
Sodium 55mg 2%
Potassium 350mg 10%
Total Carbs 12.03g 3%
Dietary Fiber 1.8g 6%
Sugars 1.99g 1%
Protein 17.84g 29%
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