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CATEGORY CUISINE TAG YIELD
Meats, Grains Import, New, Text 6 Servings

INGREDIENTS

12 oz Beef tenderloin, peeled cut
into 12 slice
12 oz Lamb tenderloin, peeled cut
into 12 slice
1/2 c Flour
2 T Olive oil
2 Fresh tomatillos, thinly
sliced
12 Pinon nuts, roasted
6 Fresh tomatillos, quartered
1/4 c Sunflower seeds, roasted
1/4 c Pinon nuts, roasted
1 Clove garlic, chopped
1/4 Cilantro, finely chopped
Salt and pepper

INSTRUCTIONS

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 <KSBAUM@aol.com> on Mar 29, 1998

A Message from our Provider:

“Hopelessness has surprised me with patience. #Margaret J. Wheatley”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 249
Calories From Fat: 154
Total Fat: 17.4g
Cholesterol: 48.2mg
Sodium: 50.6mg
Potassium: 230.3mg
Carbohydrates: 9.4g
Fiber: <1g
Sugar: <1g
Protein: 13.4g


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