Gotland Lavender Tenderloin Recipe

Trim and season

Pat the tenderloins dry with paper towels. Trim any silver skin and excess fat. Rub each tenderloin evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper (divide seasoning between pieces). Let rest at room temperature for 20–30 minutes.

Sear

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat and add 2 tbs olive oil. When oil shimmers, sear tenderloins 2–3 minutes per side until golden-brown all over, using tongs to brown the ends as well.

Roast

Transfer the skillet to the preheated oven and roast until internal temperature reaches 135°F (57°C) for medium-rare (about 12–16 minutes depending on thickness). Remove from oven and transfer to a cutting board; tent loosely with foil and rest 8–10 minutes (temperature will rise a few degrees).

Prepare cheese

In a small bowl, combine 4 oz fresh goat cheese, 2 tbs heavy cream, 1 tbsp honey, 1 tsp lemon zest, 1/4 tsp freshly ground black pepper, and 1/4 tsp salt. Use a fork to blend until smooth and spreadable. Adjust cream to achieve a creamy, spoonable texture. Keep warm or at room temperature until plating.

Infuse honey

In a small saucepan over low heat, combine 1/4 cup honey and 1 tsp dried culinary lavender buds with 2 tbs water. Warm gently (do not boil) for 4–5 minutes to infuse. Remove from heat and let steep 5 minutes, then strain through a fine-mesh sieve, pressing on the lavender to extract the honey. Discard solids.

Finish glaze

Return strained honey to the saucepan, add 1 tbs apple cider vinegar, 1 tsp soy sauce, 1 tbs unsalted butter, and 1/8 tsp salt. Warm over low heat and whisk until butter melts and glaze is glossy, about 1–2 minutes. Keep warm. Taste and adjust acidity or salt as needed.

Glaze tenderloin

When tenderloins have rested, brush glaze generously over each piece. For a sticky finish, return glazed tenderloins to the hot skillet over medium heat for 30–45 seconds per side to caramelize the glaze slightly, then rest 1–2 minutes.

Toast walnuts

In a small dry skillet over medium heat, toast 1/4 cup walnuts, stirring frequently, until aromatic and lightly browned, 3–4 minutes. Transfer to a plate to cool, then chop finely.

Make compound butter

In a bowl, combine 4 tbsp room-temperature unsalted butter, the toasted chopped walnuts, 1/2 tsp ground/dry lavender buds (if whole, pulse briefly in a spice grinder or chop very fine), 1/2 tsp lemon juice, 1/2 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper. Use a fork to mash and blend until smooth and evenly mixed. Transfer to plastic wrap, form a log if desired, and chill briefly 10–15 minutes to firm slightly, or keep at cool room temperature if serving immediately so it’s soft and spreadable.

Finish

Slice butter into rounds or place a quenelle atop each glazed tenderloin just before serving so it melts slightly over the warm meat.

Spoon a generous dollop (about 2 tbs) of the honey goat cheese base into the center of each plate and spread into a shallow bed.

Slice each 8-ounce tenderloin into 1–1.5 inch medallions (or leave whole) and place over the goat cheese bed.

Drizzle additional lavender-honey glaze over the meat, then place a slice or dollop of walnut-lavender butter on top so it melts onto the tenderloin.

Garnish with microgreens or baby arugula and a small lavender sprig or a pinch of extra dried buds for aroma. Serve immediately.