Noisette

Culinary definition of noisette:  Small filets of veal or lamb tenderloin wrapped in fat and tied to hold their round shape.

C@H FOOD FOR THOUGHT
Noisette is the French word for (hazel)nut, but noisettes do not contain nuts - unless of course you create a recipe using nuts as ingredients.   Conventional wisdom says that the prepared and noisette loosely resembles a large slice of hazelnut on a plate. Noisettes of lamb or veal are easy to prepare, are beautifully moist, and are very impressive. 

✭ ✭ ✭ Ask your butcher to prepare a dozen individual noisettes for you - each wrapped in self-basting fat and hand-tied to stay bundled (or buy them on sale from chain meat shops), then vac-pack or double-wrap them individually at home and store in the freezer for those days when unexpected company deserves special attention but you just don't have time to prepare a grand feast. 

Simply unwrap and defrost as many noisettes as you need (this can actually been done to surprisingly good effect in a microwave set to 'defrost' setting, though we don't make it a habit), dry filets, coat with olive oil (better yet, garlic, basil or lemon oil), sprinkle with salt and pepper, and roll in a mixture of finely chopped fresh herbs (whatever you can get your hands on - simple parsley works in a pinch). 

Pan-sear on all sides then reduce heat and cook until medium rare, or finish in a 400F oven (always finish in oven if noisettes are very thick).  Meanwhile,  deglaze the pan with leftover wine or beer and whatever stock you have on-hand (other than fish stock, any stock will work). Remove meat from oven and let rest. Add meat juices to pan and reduce the sauce to your liking.  Truly impressive with baby vegetables, and most any starch - rice, mashed potatoes, grains like couscous, etc.

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