| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | New, Text, Import | 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 | tb | 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 | bn | Cilantro; finely chopped |
| Salt and pepper |
INSTRUCTIONS
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 <KSBAUM@aol.com> on Mar 29, 1998
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