Remove the tenderloin fillets from the refrigerator and let them reach room temperature in a shallow dish. Lamb fillets need high heat to sear properly. Placing cold fillets in a hot pan lowers the temperature of the oil too much, too fast, and interrupts the searing process.
Pat the fillets dry with a paper towel and season them to taste with kosher salt and freshly ground black pepper. Using only salt and pepper preserves the delicate flavor of the tenderloin.
Pour a few tbs of flavorless oil, such as sunflower or canola oil, in a heavy-bottomed saute pan and swirl it to coat. Stainless steel pans work best, because they retain heat well, but you can also use a nonstick saute pan.
Place a sprig or 2 of fresh herbs, such as thyme or rosemary, in the pan. The oil releases the herbs' flavors, which flavor the lamb as it cooks.
Set the stove to medium-high and let the oil heat for about 5 m, or until it appears to shimmer in the pan. The shimmering lets you know it's hot enough.
Place the lamb fillets in the pan, spacing them about 2.5 cm apart. Don't overcrowd the pan, or it will take the oil too long to heat back up, which prevents a good sear.
Sear the lamb fillets 2 full m and tilt the sauté pan towards you slightly, still keeping the edge of it on the burner. You want to tilt it just enough for the oil to collect at the bottom where you can spoon it up.
Spoon the hot oil up and pour it over the top of the fillets. Spoon-basting helps the fillets cook evenly, and keeps them covered in the herb-infused oil.
Cook the fillets another 3 m, which makes 5 m total. Turn the filets over with tongs and sear the other side for 2 full m. Tilt the pan towards you again, and spoon-baste the other side of the fillets a few times.
Cook the lamb fillets for 5 m, bringing the total cooking time to 10 m. The lamb fillets are medium-rare to medium after 10 m of total cooking, depending on their thickness. If you want the lamb well-done, lower the heat to medium and cook the fillets another 4 or 5 m.
Remove the fillets and place them on a plate. Cover the lamb fillets loosely with aluminum foil and let them rest for 12 to 15 m before serving.
Pat the fillets dry with a paper towel and season them to taste with kosher salt and freshly ground black pepper. Using only salt and pepper preserves the delicate flavor of the tenderloin.
Pour a few tbs of flavorless oil, such as sunflower or canola oil, in a heavy-bottomed saute pan and swirl it to coat. Stainless steel pans work best, because they retain heat well, but you can also use a nonstick saute pan.
Place a sprig or 2 of fresh herbs, such as thyme or rosemary, in the pan. The oil releases the herbs' flavors, which flavor the lamb as it cooks.
Set the stove to medium-high and let the oil heat for about 5 m, or until it appears to shimmer in the pan. The shimmering lets you know it's hot enough.
Place the lamb fillets in the pan, spacing them about 2.5 cm apart. Don't overcrowd the pan, or it will take the oil too long to heat back up, which prevents a good sear.
Sear the lamb fillets 2 full m and tilt the sauté pan towards you slightly, still keeping the edge of it on the burner. You want to tilt it just enough for the oil to collect at the bottom where you can spoon it up.
Spoon the hot oil up and pour it over the top of the fillets. Spoon-basting helps the fillets cook evenly, and keeps them covered in the herb-infused oil.
Cook the fillets another 3 m, which makes 5 m total. Turn the filets over with tongs and sear the other side for 2 full m. Tilt the pan towards you again, and spoon-baste the other side of the fillets a few times.
Cook the lamb fillets for 5 m, bringing the total cooking time to 10 m. The lamb fillets are medium-rare to medium after 10 m of total cooking, depending on their thickness. If you want the lamb well-done, lower the heat to medium and cook the fillets another 4 or 5 m.
Remove the fillets and place them on a plate. Cover the lamb fillets loosely with aluminum foil and let them rest for 12 to 15 m before serving.
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