|Name:||Lamb Tenderloin, Beurre Rouge||Contributor:||Martin Golding|
|Description:||pepita crusted lamb tenderloin in a butter thickened red wine reduction||Posted:||2006-05-13|
|Key words:||lamb, pepitas, red wine||Category:||Main Dishes|
|Ingredients:||2 lamb tenderloins, about 8 oz each
2 Tbsp olive oil
1 Tbsp grainy prepared mustard
1 clove garlic, finely chopped
1/2 c pepitas
1 shallot, chopped (optional)
1/2 c red wine
splash of good Scotch
4 Tbsp garlic butter
salt and pepper to taste
|Preparation:||Combine olive oil, mustard and garlic.
Salt and pepper tenderloins, toss with olive oil mixture.
Refrigerate 4 hours.
Process pepitas until coarsely chopped.
Roll lamb in pepitas, salt again (unless pepitas are salted).
Brown on all sides, 1-1/2-2 minutes per side. Reserve on warmed serving plates.
Saute scallop, if used.
Deglaze pan with red wine and Scotch. Reduce by about half.
Reduce heat to low, whisk in butter until just melted.
Adjust seasonings, serve.
|Notes:||If you have no garlic butter, saute a clove or two of chopped garlic with the shallot, and substitute plain butter.|