Recipe for Sauteed Beef and Lamb Medallions with Pinon Tomatillo Sauce 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
12 oz Beef tenderloin, peeled, cut into 12 slice
12 oz Lamb tenderloin, peeled, cut into 12 slice
1/2 cup Flour
2 tbl Olive oil
2 x Fresh tomatillos, thinly sliced
12 x Pinon nuts, roasted
----------------- PINON TOMATILLO SAUCE ----------------
6 x Fresh tomatillos, quartered
1/4 cup Sunflower seeds, roasted
1/4 cup Pinon nuts, roasted
1 x Clove garlic, chopped
1/4 bn Cilantro, finely chopped
Instructions:
Instructions: 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 fan-like pattern over the sauce, alternating the beef and the lamb.

Garnish with the tomatillo slices and the pinon nuts.

Serves 6.

It is a collection of recipes from Santa Fe restaurants, and this one comes from Rancho Encantado.

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