Lamb Tenderloins

[sarashrugs]

Anyone have any simple preparation suggestions? I'm thinking of pan seared medallions.

[Chris Hennes]

Anyone have any simple preparation suggestions? I'm thinking of pan seared medallions.

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The tenderloins I've had were much too narrow to do as medallions, but my usual method is to marinate them with a little salt, pepper, rosemary and olive oil, then toss in a very hot preheated pan and give them a quick sear. They cook in around a minute, I think. Deglaze the pan with a little red wine, mount with butter, and voila! dinner is served.

[Motochef]

Anyone have any simple preparation suggestions? I'm thinking of pan seared medallions.

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Medallions are a good idea. (Paillard)

Alternatively, why not sear the entire loin (seasoned) in a cast iron or stainless steel skillet and transfer to the oven to finish?

Then make a simple pan sauce to while the loin rests.

Edited March 23, 2008 by Motochef (log)

[docsconz]

Anyone have any simple preparation suggestions? I'm thinking of pan seared medallions.

←

Medallions are a good idea. (Paillard)

Alternatively, why not sear the entire loin (seasoned) in a cast iron or stainless steel skillet and transfer to the oven to finish?

Then make a simple pan sauce to while the loin rests.

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This is precisely what I am planning to do, although I doubt they will need much if any time in the oven. My tenderloins are currently marinating in mint, sage, thyme, peppercorn, garlic, cumin, porcini, salt and yogurt. I'll serve them with sauteed spinach and cumin-dusted roasted fingerling potatoes.

[sarashrugs]

Anyone have any simple preparation suggestions? I'm thinking of pan seared medallions.

←

The tenderloins I've had were much too narrow to do as medallions, but my usual method is to marinate them with a little salt, pepper, rosemary and olive oil, then toss in a very hot preheated pan and give them a quick sear. They cook in around a minute, I think. Deglaze the pan with a little red wine, mount with butter, and voila! dinner is served.

←

Thanks I did what you said and they turned out perfect.

[Chris Hennes]

Glad it worked out for you---I think next time I make them I'm going to try docsconz's marinade.

[Sony]

Anyone ever made "lamb fingers"?

Kidding- the seared and sauced route sounds wonderful! Glad it turned out well.

[k43]

The better the lamb, the less it needs.

When I get a loin from a grass-fed organic lamb at the Union Square Greenmarket, I do almost nothing to it. I sprinkle it with a teaspoon of salt (no more), put it in a plastic bag in the fridge overnight, rub it with freshly ground black pepper, sear it all over and roast it on a rack at 350 until the center is at 135 (increasing to 140 as it rests outside the oven). Amazing. Even garlic or thyme would interfere with the flavor, and it needs little or no extra salt.