Lamb Tenderloin Roulade With Porcini Mushroom Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 large lamb tenderloin
• 1/2 cup butter, room temp
• 1 tablespoon truffle oil
• 1/4 lb mortadella, sliced thin
• 1/4 lb fontina cheese
• 1/2 cup flour
• 1/4 cup extra virgin olive oil (evoo)
• 1 shallot, minced
• 2 tablespoons flour
• 1 cup dry red wine
• 1/3 lb assorted mushroom, sliced
• 1/2 ounce dried porcini mushrooms (soaked in 1/2 cup warm water)

Recipe

• 1 preheat oven to 325°f.
• 2 butterfly lamb tenderloin and flatten with mallet until 1/4 inch thick.
• 3 tenderloin should end up approximately 12 inches by 8 inches.
• 4 blend soft butter with truffle oil divide in half and place 1/2 in refrigerator.
• 5 lay out tenderloin and spread 1/2 truffle butter and layer mortadella slices and cheese to 1 inch of the edges.
• 6 with long side facing you roll tenderloin tightly and tie with butchers twine.
• 7 dredge with flour.
• 8 heat olive oil in large saute pan on medium high heat.
• 9 sear tenderloin on all sides.
• 10 remove loin from saute and place in oven while making sauce.
• 11 sauce:.
• 12 in saute pan add shallots and cook till soft.
• 13 add 2 tablespoons flour and cook until smooth paste forms.
• 14 add wine to deglaze pan.
• 15 add assorted mushrooms saute until moisture is reduced about 5 minutes.
• 16 add porcini mushrooms with soaking liquid and simmer till slightly thickened.
• 17 check tenderloin and remove when it registers 155°f on a thermometer.
• 18 let rest 10 minutes covered with tin foil.
• 19 remove string and slice tenderloin on the diagonal.
• 20 serve plattered drizzled with sauce.