Sauvignon
Blanc/Semillon:
Seared Lamb Tenderloin Carpaccio
WHY:
This is a great, unusual match, and a very good way to balance a menu
using red meat at the beginning of the meal, while still serving white
wine. Flavor-wise, the herbaceousness of the pesto compliments the herbaceousness
of the wine. Also, the acidity of the mustard meets the acidity of the
wine. This is a very visual dish with a dramatic presentation.
Yield: 4 servings
- 4 lamb
tenderloins
- 2 Tablespoons
extra virgin olive oil
- 1/2
teaspoon garlic, minced
- 4 Tablespoons
Whole Grain Mustard Aioli (recipe follows)
- 4 Tablespoons
Cilantro-Mint Pesto (recipe follows)
- 4 teaspoons
Bermuda or Vidalia onion, diced
- 4 teaspoons
oven-dried tomatoes, diced
- 4 teaspoons
capers
- Salt
and freshly ground black pepper to taste
Season
lamb tenderloins with olive oil, garlic, salt and pepper. Sear in a
very hot non-stick skillet to brown outside quickly. Refrigerate and
slice paper thin.
To serve, in the center of four plates place one tablespoon of Whole
Grain Mustard Aioli and one tablespoon of the Cilantro-Mint Pesto side
by side to form a circle. Fan one lamb tenderloin around each circle.
Garnish each plate with one teaspoon each onions, capers and tomatoes.
Whole Grain Mustard Aioli
Yield: 2
cups
- 1 whole
egg
- 1 egg
white
- 2 Tablespoons
lemon juice
- 2 Tablespoons
cider vinegar
- 1 Tablespoon
Dijon mustard
- 2 Tablespoons
whole grain mustard
- 1 Tablespoon
garlic, roasted and puréed
- 1 1/4
cups extra virgin olive oil
- 1 cup
sesame oil
- Salt
and freshly ground black pepper to taste
Place all
ingredients except oil in a blender and purée until smooth. With blender
running, slowly add olive oil and then sesame oil in a thin stream to
form emulsion.
Cover and refrigerate for up to 1 week.
Cilantro-Mint Pesto
Yield: 1 cups
- 1 cup
mint leaves, firmly packed
- 1 cup
cilantro leaves, firmly packed
- 2 teaspoons
lemon zest, chopped
- 1/2
teaspoon fresh garlic, minced
- 1/2
teaspoon fresh ginger purée
- 1/2
teaspoon freshly ground coriander
- 1/2
cup plain yogurt
- 3 Tablespoons
extra virgin olive oil
- Salt
and freshly ground black pepper to taste
Combine
all ingredients in a blender. Purée until smooth. Cover and refrigerate
for up to 48 hours.
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