Lamb Tenderloin With Dried Fig And Mushroom Sauce

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 ounce dry porcini mushroom
• 1 cup boiling low sodium chicken broth or 1 cup boiling water
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1/2 lb shiitake mushroom, wiped clean and tough stems removed
• kosher salt, to taste
• fresh ground black pepper, to taste
• 2 lamb tenderloin, trimmed of fat and silver skin, about 1-1/2 lbs
• 1 large shallot, finely chopped
• 1 cup red wine
• 3 dried figs, stemmed and finely chopped
• 1 tablespoon finely chopped fresh thyme or 1 teaspoon dried thyme
• 1 tablespoon veal demi-glace (optional) or 1 tablespoon duck demi-glace (optional) or 1 tablespoon beef demi-glace (optional)

Recipe

• 1 soak dry mushrooms in boiling broth, about 30 minutes.
• 2 strain mushroom liquid through a coffee filter and into a bowl or measuring cup. squeeze mushrooms to extract any excess liquid.
• 3 rinse mushrooms to remove any grit, pat dry with paper towels and finely chop.
• 4 in a large skillet, heat a tablespoon of olive oil and a tablespoon of butter over medium-high heat.
• 5 season lamb on all sides with salt and pepper.
• 6 sear lamb in hot pan, turning it to brown on all sides, 3-4 minutes.
• 7 reduce heat to medium, cover and cook until medium-rare and internal temperature is 145-150 degrees f, 10-12 minutes.
• 8 transfer to a warmed platter and loosely tent with foil to keep warm.
• 9 heat a half tablespoon olive oil and half tablespoon of butter in a medium skillet over medium-high heat.
• 10 add shiitakes and cook until they release their juices and are tender and lightly browned, about 5 minutes.
• 11 season with salt and pepper, remove from heat and set aside.
• 12 heat remaining half tablespoon olive oil and half tablespoon of butter in a small saucepan over medium heat.
• 13 add shallot and cook until softened, about 5 minutes.
• 14 add wine, reserved mushroom liquid and chopped figs, bring to a boil and reduce by half.
• 15 add wine reduction to skillet used to cook lamb. bring to a boil, scraping the pan with a wooden spoon to remove any brown bits.
• 16 stir in thyme and demi-glace, if desired.
• 17 add chopped porcini mushrooms.
• 18 remove pan from heat and swirl in the remaining tablespoon butter. salt and pepper to taste.
• 19 cut lamb into 1-inch thick medallions and return them to pan to heat through.
• 20 briefly return pan with mushrooms to heat to warm.
• 21 divide the medallions among four dinner plates. spoon fig and mushroom sauce on top of medallions and top each portion with a spoonful of shiitakes.