Pan Fried Lamb Tenderloin With Springtime Coulis Of Tiny Green Peas And Arugula

Directions

1. Peel garlic cloves
2. Stem coriander
3. Boil water in pan over high heat
4. Scald arugula and peas for 2 to 3 minutes in boiling water
5. Drain peas and arugula and dunk in ice water to stop cooking immediately
6. Drain again and place in blender
7. Add in chicken stock, lemon juice, walnut oil, garlic cloves and coriander to blender
8. Blend ingredients till very, very fine. The final result must be a very liquid puree
9. Filter liquid through muslin or possibly a conical strainer to obtain a very liquid green juice
10. Salt and pepper juice to taste
11. Take meat out ahead of time so it can reach room temperature
12. Heat a stream of extra virgin olive oil in very warm frying pan
13. Add in tenderloins and sear for 2 minutes on first side
14. Turn and cook another 2 minutes. Sprinkle fleur de sel and add in a few twists from the peppermill
15. Remove from heat and let rest on a heated rack for 5 minutes
16. Cover bottom of a heated plate with coulis, then simply set 2 tenderloin tips on top.