Recipe - Sauteed Beef And Lamb Medallions With Pinon Tomatillo Sauce

12 ounce Beef tenderloin; peeled; cut
into 12 slice
12 ounce Lamb tenderloin; peeled; cut
into 12 slice
One half cup Flour
2 tablespoon Olive oil
2 Fresh tomatillos; thinly
cut or sliced up
12 Pinon nuts; roasted

PINON TOMATILLO SAUCE
6 Fresh tomatillos; quartered
One fourth cup Sunflower seeds; roasted
One fourth cup Pinon nuts; roasted
1 Clove garlic; chopped
One fourth bn Cilantro; finely chopped
Salt and pepper

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 fanlike 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 MCRecipe Digest by KSBAUM KSBAUM@aol.com on Mar 29, 1998