WetLeather Recipe Database - food for bikers

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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
ID:772 Updated:2006-11-15 10:46:15
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.

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