Sauteed Beef and Lamb Medallions with Pinon Tomatillo Sauce

6 Servings

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Sauteed Beef and Lamb Medallions with Pinon Tomatillo Sauce Ingredients

12 oz Beef tenderloin; peeled; cut	6 Fresh tomatillos; quartered
12 oz Lamb tenderloin; peeled; cut	1/4 c Sunflower seeds; roasted
1/2 c Flour	1/4 c Pinon nuts; roasted
2 tb Olive oil	1 Clove garlic; chopped
2 Fresh tomatillos; thinly	1/4 bn Cilantro; finely chopped
12 Pinon nuts; roasted	Salt and pepper
PINON TOMATILLO SAUCE

Instructions for Sauteed Beef and Lamb Medallions with Pinon Tomatillo Sauce

Pinon Tomatillo Sauce: Place all the ingredients in a blender and puree them. Season the sauce with salt and pepper. Beef & Lamb Medallions: Lightly pound the beef and lamb slices. Coat them with the flour. In a large, heavy skillet place the olive oil and heat it until it is hot (just before it smokes). Saute the meat on both sides, until the desired doneness is achieved. 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. Garnish with the tomatillo slices and the pinon nuts. Serves 6. This recipe comes from Santa Fe Recipe, edited by Joan & Carl Stromquist. It is a collection of recipes from Santa Fe restaurants, and this one comes from Rancho Encantado. Recipe by: Rancho Encantado - Santa Fe, New Mexico Posted to MC-Recipe Digest by KSBAUM on Mar 29, 1998

Main Ingredient: LambCuisine: Uncategorized