Sauteed Beef and Lamb Medallions with Pinon Tomatillo Sauce
| Yield: | 6 Servings |
| Categories: |
| 12 | oz | Beef tenderloin; peeled; cut into 12 slice |
| 12 | oz | Lamb tenderloin; peeled; cut into 12 slice |
| 1/2 | c | Flour |
| 2 | tb | Olive oil |
| 2 | Fresh tomatillos; thinly sliced | |
| 12 | Pinon nuts; roasted | |
| PINON TOMATILLO SAUCE | ||
| 6 | Fresh tomatillos; quartered | |
| 1/4 | c | Sunflower seeds; roasted |
| 1/4 | c | Pinon nuts; roasted |
| 1 | Clove garlic; chopped | |
| 1/4 | bn | Cilantro; finely chopped |
| Salt and pepper |
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