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Sauteed Beef And Lamb Medallions With Pinon Tomatillo Sauce Recipe

by Global Cookbook

Ingredients

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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