Lamb Tenderloin And Pears In A Mustard-merlot Sauce

Total Time: 50 mins Preparation Time: 50 mins

Ingredients

• Servings: 4
• 3 tablespoons unsalted butter
• 4 bartlett pears, firm-ripe
• 2 lbs lamb tenderloin
• salt & freshly ground black pepper
• 1/3 cup all-purpose flour
• 3/4 cup chicken stock
• 2/3 cup merlot
• 2 1/2 teaspoons dijon mustard
• 2 tablespoons sugar
• 2 teaspoons dijon mustard

Recipe

• 1 melt butter in a heavy-bottomed, large skillet over medium-high heat. add pears and saute until lightly browned, about 3 to 4 minutes. using a slotted spoon, transfer pears to a plate. reserve juices in skillet.
• 2 sprinkle lamb medallions with salt and pepper. coat medallions with flour; shake off excess.
• 3 reheat skillet juices to medium-high heat. saute medallions in batches until lightly browned on both sides, about 2 minutes per side. transfer medallions to a plate.
• 4 add stock, wine, both mustards and sugar to skillet. bring to a boil and reduce mixture by half.
• 5 reduce heat to medium. return lamb, pears and juices to skillet and simmer, stirring occasionally, until lamb is just cooked through and sauce is reduced to a glaze, about 4 minutes. season to taste with salt and pepper and serve.