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Ингредиенты
- 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
- Â Â Salt and pepper
Инструкции
- Pinon Tomatillo Sauce:Place all the ingredients in a blender and puree them. Season the sauce with salt and pepper.
- Beef & Lamb Medallions:Lightly lb. the beef and lamb slices. Coat them with the flour.
- In a large, heavy skillet place the extra virgin olive oil and heat it till it is warm
- (just before it smokes). Saute/fry the meat on both sides, till 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.
- 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% |
