Lamb Tenderloin With Fennel Spice

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 lamb tenderloin
• 1/4 cup fennel mixed spice (fennel spice rub for turkey (michael chiarello))
• 1/2 cup dry wine
• 1 tablespoon unsalted butter

Recipe

• 1 cut the tenderloin in half crosswise, coat each half liberally with the fennel spice rub.
• 2 next heat a saute pan to medium high, add a couple of tablespoons of oil to coat the pan bottom and sear the tenderloins well.
• 3 put the pan in a 400 degree oven for 12-15 minutes.
• 4 remove pan when tenderloin is done (it should be pink- medium rare) and let the meat rest on your cutting board for 10 minutes.
• 5 take your pan with all the gunk on the bottom, put it on high heat, add about a half cup of wine and scrape while the wine is boiling to get all of the gunk off the bottom.
• 6 as soon as the wine has reduced to a very syrupy consistency remove from the heat and swirl in a pat of butter.
• 7 slice meat and pour sauce over (you will have very little sauce but it will be intense).