Lamb Tenderloin Medallions with Chimichurri Sauce
Seared lamb tenderloins rolled in a pistachio-herb crumb, roasted to a rosy interior and sliced into medallions, served with a fresh chimichurri sauce.
Ingredients
| — | lamb tenderloins (bon fillets) | |
| 1-2 tbsp | 15–30 ml | butter |
| 2-3 tbsp | 30–45 ml | olive oil |
| — | garlic cloves, lightly crushed | |
| 1-2 | sprigs fresh rosemary | |
| — | fresh thyme | |
| — | peeled pistachios (for the coating) | |
| — | sprigs fresh rosemary and/or thyme (for the coating) | |
| — | salt, pink and green pepper (for the coating) | |
| 1-2 | garlic cloves (for the coating) | |
| — | crumbs from the center of a kozunak (sweet bread) (for the coating) | |
| — | olive oil or melted butter, for brushing | |
| 1 | bunch fresh parsley (for the chimichurri) | |
| 2-3 | spring onions (for the chimichurri) | |
| 2-3 | stalks fresh green garlic (for the chimichurri) | |
| — | cloves old garlic (for the chimichurri) | |
| 1-2 | dried hot chilies or fresh green ones (for the chimichurri) | |
| — | salt (for the chimichurri) | |
| — | lemon juice, to taste (or quality Balsamico vinegar) (for the chimichurri) | |
| — | olive oil, enough to make a thick sauce (for the chimichurri) |
Instructions
By a recipe of Mariela Nordel.
- Sear the lamb tenderloins: in a heated pan add 1-2 tbsp butter and 2-3 tbsp olive oil. Add a few lightly crushed garlic cloves, 1-2 sprigs of fresh rosemary and thyme. Add the tenderloins, turning them on all sides once they brown on the underside. With a spoon, baste the hot fat over the top. They should not be cooked long, only until a lightly golden crust forms - that is why this technique is called searing.
- Remove the meat from the pan and roll it in the following mixture: grind peeled pistachios together with a few sprigs of fresh rosemary and/or thyme, salt, pink and green pepper, 1-2 garlic cloves, and crumbs from the center of a kozunak (sweet bread). You should get a loose consistency.
- Place in a small tray lined with baking paper and brush the tenderloins with a brush dipped in a little olive oil or melted butter. Bake in an oven preheated to 200ºC. It is best to use a thermometer inserted in the meat to control the degree of doneness. If you want it less well done, you should remove it before the temperature reaches 52-53ºC, because after that it will continue to rise by another 2-3ºC. I like it pink inside at 55-57ºC. Let the meat rest 10 minutes, then slice into medallions.
- Chimichurri sauce: Put in the blender 1 bunch fresh parsley, 2-3 spring onions, 2-3 stalks of fresh (green) garlic, several cloves of old garlic, 1-2 dried hot chilies or fresh green ones (if you like it spicy) and blend everything. Season with salt, lemon juice to taste (you can replace it with quality "Balsamico" vinegar) and enough olive oil to make a thick sauce.