This was recipe from dinner last night that was inspired by Mediterranean flavors .  The local market had some lamb tenderloin which sounded nice and something I haven't seen in awhile.  I bought four pieces of lamb tenderloin which is not a lot of meat but new that it was plenty for 2 or 3 portions.   Lamb tenderloin is thick on one end and then thins out further down the tenderloin and ends up having a tail. I decided to tie two tenderloins together because I wanted to have a round little steak for the presentation.  Because I tied the 2 tenderloins together (2nd picture) I needed to cook these really slow in order for them to stay together.   So poaching or sous vide was really my only option.  I was out of sous vide bags so I thought about just wrapping them in plastic but then I remembered I had some duck fat.  So I thought sous vide/poach/confit (whatever term you want to use because they all could apply here although confit might be a bit of a stretch because it hasn't been cured) the lamb in the duck fat very slow.  Then I wanted to sear it for a little texture and contrast.  The final product was absolutely butter in your mouth combined with a white bean puree that had the consistency of mashed potatoes.


4 lamb tenderloins cleaned

4 cup duck fat

2 garlic cloves

1 stalk of fennel

1/2 cup of chopped fennel tops

1/3 cup of za'atar spice

1 1/2 cups dry giant white lima beans (soaked in water at least 3 hours)

1 onions chopped

3 garlic cloves chopped

6 cups of water

4 tbsp of olive oil

1 lemon zested

Salt and pepper

4 oz trumpet royals cut in half and long stems removed

4 oz of mitake mushrooms stems removed

3 tbsp of olive oil

2 tbsp of butter

Red wine mushroom sauce

2 shallots chopped

2 garlic cloves chopped

1 cup of stems from mitake and trumpet royal mushrooms

1/2 cup of red wine

3 cups of

mushroom stock

1 tsp of cornstarch

1 tbsp of water

2 tbsp of olive oil

2 tbsp of butter

Salt and pepper

Roasted shallots

8 shallots cut in half

2 tbsp of olive oil

1 tbsp of butter

Salt and pepper

Baby Arugula for garnish

For the Beans,

Drain the soaking beans in a strainer.  Then place 2 tbsp of olive oil in a pot and add onions.  Saute for 2 minutes and then add your garlic.  Cook for one minute and then add your beans.  Add water and bring to a boil.  Cook for 30 minutes and then add salt.  Cook for roughly another 30 minutes or until the beans are cooked all the way through.  Strain the beans and reserve a little of the water.  Place the beans in a food processor with lemon zest.  Puree until smooth adding the remaining olive oil to the puree.  Taste the puree and adjust the salt and pepper.  Set aside and keep warm.

For the mushrooms and shallots

Preheat oven 400

In a small sauté pan on medium high heat add butter, olive oil and shallots.  Sauté for 2 minutes and then place in the oven.  Roast shallots for 15 minutes stirring every 5 minutes until they are tender and caramelized.  Take out and set aside until ready to use

Repeat the same exact process for the mushrooms.

For the Red wine mushroom sauce

In a small sauce pot add olive oil, shallots, and mushroom stems.  Sauté for 3 minutes and then add your garlic.  Sauté for 2 minutes and then deglaze with red wine.  Reduce it by half and then add your mushroom stock.  Reduce all of that by half and then thicken with your cornstarch slurry.  Cook for another 5 minutes and then strain your sauce and discard your veggies.  Place the sauce back into the pot and finish with butter, salt, and pepper.  Keep warm until ready to use.

For the lamb

Take the 4 cleaned lamb tenderloins and dived them in 2 groups.  Take one tenderloin and place flat on the cutting board. Then take the fat end of the second tenderloin and place it on top of the tail end of the first tenderloin.  Then with butchers twine tie them both together.  You are trying to create an even cylinder of steak by tying the tail end with the fat end for even cooking and presentation.  Repeat this with last two tenderloins.  So you should end up with two "logs" or tenderloins (see second picture)

Then place duck fat, garlic, and fennel stalk in a small pot and place on high heat just to bring the fat up to temperature.  Then turn down to a very low ( you might even have to place a portion of the pot off the burner because it might be too hot.  You want your oil around 125 - 130 degrees.  I wanted to cook this very slow and that is why I wanted the temperature so low.  Cook the lamb loin for roughly 30 minutes turning them every 5 minutes or so because the heat is from the bottom of the pot and if you left it on the original side it wouldn't be done evenly.  You should start to see blood oozing out of the meat and the outside turn grayish.  If you feel the tenderloin with your hands it should be a little firm but still tender.  Take out and rest the meat.   Then season with salt and pepper.  Combine the chopped fennel tops and za'atar spice on a shallow plate.   Roll both of the tenderloins in the spice mix.    Then in a sauté pan add 2 tbsp of duck fat on high heat.  Sear the tenderloins on each side for 30 seconds.  Take out and cut the strings off the meat.

To plate spoon three dollops of white bean puree on the plate.  Add your mushrooms and shallots on top of the puree.  Slice the tenderloin into 1/2 inch steaks and place one on top of each puree.  Finish with the mushroom sauce and baby arugula.  Serve and enjoy!

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