The lamb tenderloin is perhaps the most beautiful piece of lamb meat. You fry them briefly, like a steak. And you serve a fairly strong red wine with it. Because lamb tenderloins also have a fairly strong taste.
That red wine can be anything: Go for quite firm and fruity. Tannins are allowed, but then ripe and soft. Wood aging is also no problem, makes the wine softer. Then you can choose a nice Spaniard, for example from Ribera del Duoro or from Toro.
A good Bordeaux is also guaranteed to be a success. But of course there are many more wines that meet this taste profile. Good wines from Cabernet Sauvignon, Tempranillo or Syrah are generally good wine-food combinations with lamb tenderloin.
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