Just like the tenderloin is the most exclusive piece of beef, so it is with lamb tenderloins. Only 2 fillets can be cut from an entire lamb and if you know that they only weigh about 70-90 grams each, then you know that you are dealing with a very exclusive piece of meat.
Lamb tenderloins are very thin and may be prepared pink. So they only need to be fried for a very short time in a hot pan. By frying the seasoned meat in oil with a small knob of butter and keeping it moving continuously, they keep their round shape.
After frying, let the meat rest for a while and then cut it in half diagonally once, so that you can clearly see that it is a lamb tenderloin.
Serve, depending on the size, 1 to 2 fillets per person. Fry the tenderloins just before serving and make sure the other preparations are completely ready.
Pan-fried lamb tenderloin with pearl couscous and roasted fennel
- 8 lamb tenderloins medium
- 1 tbsp Provencal herbs
- 2 fennels
- 250 grams pearl couscous
- 2 shallots
- 2 cloves garlic
- 1 lemon
- splash olive oil
- lump butter
- black pepper freshly grounded
- Take the lamb tenderloins out of the refrigerator about 20 minutes before serving and season them with half of the Provencal herbs, salt and pepper.
- Cook the pearl couscous according to the instructions on the package and drain well.
- Clean the shallot and garlic and finely chop them.
- Clean the fennel and cut into nice wedges. Finely slice the rest of the fennel.
- Heat a dash of olive oil into a frying pan and roast the fennel segments until they coloured nicely. Season generously with salt and pepper and add a small splash of water. Cover with a lid and smother until it is al dente. Remove the lid and turn up the heat. Let it simmer until the moisture has evaporated.
- Sauté the garlic, shallot and finely chopped fennel with the rest of the Provencal herbs in a frying pan with a dash of olive oil. Add the pearl couscous and season with salt and pepper. Keep it warm under a lid.
- Heat a dash of olive oil into a frying pan and add a knob of butter. As soon as the butter is brown, add the lamb tenderloins and let them roll in the pan for a few minutes (by keeping it moving) until they are nicely brown all over. Remove from the pan and let them rest briefly.
- Arrange the couscous on the plate with the roasted fennel. Cut the lamb tenderloins in half diagonally and arrange them on the couscous.