Lamb Tenderloin With Cumberland Sauce

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 tablespoon vegetable oil
• 1 lb lamb tenderloin, trimmed of fat and cut into 1-inch thick medallions
• salt
• freshly ground black pepper
• 2 tablespoons minced onions or 2 tablespoons shallots
• 1 cup dry red wine
• 1 teaspoon cornstarch
• 1 tablespoon fresh lemon juice
• 2 tablespoons red currant jelly or 2 tablespoons black currant jelly
• 1 teaspoon brown sugar
• 1 teaspoon dijon mustard

Recipe

• 1 heat 2 tsp oil in a nonstick skillet over medium-high heat.
• 2 season lamb lightly with salt and pepper and cook for 4 to 5 minutes per side, or until brown on the outside and no longer pink but still juicy inside.
• 3 transfer to plates or a platter and keep warm.
• 4 add remaining 1 tsp oil to the skillet.
• 5 add onions or shallots and cook, stirring, until softened, about 30 seconds.
• 6 add wine and bring to a boil, stirring.
• 7 boil for 5 to 6 minutes, or until reduced to about 1/3 cup.
• 8 dissolve cornstarch in lemon juice and whisk into the sauce.
• 9 cook, stirring, until thickened and glossy.
• 10 remove from heat and stir in jelly, sugar and mustard.
• 11 taste and adjust seasonings with more salt and pepper, if needed.
• 12 spoon the sauce over the lamb.
• 13 serves 2 with side dishes, and doubles easily.
• 14 note from julie: i used black-currant jelly and the sauce was wonderful. i wouldn't describe it as sweet-and-sour - you'd have to taste it for yourself to know what i mean. but i used this recipe the first time i ever cooked lamb tenderloin and it's become a recipe i use again and again as a favorite!
• 15 posted to gail's recipe swap by liz la, who got it from eating well magazine.