Ingredients
Lamb tenderloin
Other Names: Filet (French), filetto (Italian), lamb filet, lamb tender, solomillo (Spanish).
General Description: Lamb tenderloin (NAMP 246) is extremely tender with a velvety texture. Much smaller than beef tenderloin, lamb tenderloin is quick-cooking and delicate in flavor. Like beef tenderloin, lamb tenderloin fetches a high price. A single lamb tenderloin will usually serve one person. It may be grilled or broiled, cut into medallions and sautéed, or cut into slices or cubes and skewered. When cut through the backbone, the tenderloin and loin become part of lamb T-bone or loin chops.
Part of Animal: The filet lies underneath the ribs alongside the backbone, paralleling the loin.
Characteristics: This extremely tender meat is long and less than 1 inch in diameter. Because it is relatively lean, it will dry out quickly if overcooked.
How to Choose: Lamb tenderloins may need to be specially ordered. They are commonly available from restaurant suppliers, either whole or as the smaller short tenderloin (NAMP 232D) that lies next to the short loin.
Amount to Buy: Allow one tenderloin per person; each one weighs less than 1/2 pound.
Storage: Lamb tenderloin is quite perishable; refrigerate and use within 2 days of purchase.
Preparation:
- Trim tenderloins of fat and silverskin. Season with salt and pepper.
- Brown tenderloins in olive oil over high heat and sauté about 8 minutes, or to the desired temperature. Remove the lamb from the pan, cover with foil, and reserve.
- Add chopped shallots and garlic along with julienned vegetables, if desired, to the pan, sauté 1 minute, and then pour in red or white wine. Cook the pan juices down until they are syrupy.
- Season to taste and serve over the lamb.
Flavor Affinities: Artichokes, balsamic vinegar, lemons, mint, oranges, red wine, shallots, tarragon, truffles, white wine.
from Quirk Books: www.quirkbooks.com
