Lamb Tenderloin With Merlot Mushrooms

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 package lamb tenderloin, trimmed of fat
• 2 teaspoons minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/4 cup merlot
• 1 (8 ounce) package button mushrooms or 1 (8 ounce) package portabella mushrooms, halved
• 2 teaspoons butter
• reserved stock
• 2 teaspoons minced garlic
• 1/2 cup merlot or 1/2 cup cabernet sauvignon wine
• 1/8 teaspoon salt
• 1/8 teaspoon fresh ground pepper

Recipe

• 1 rub the minced garlic into the tenderloins and sprinkle with the salt and pepper.
• 2 heat the olive oil in a non-stick pan and sear the tenderloins on both sides until browned.
• 3 place tenderloins in a shallow baking pan and add the wine to the saute pan and simmer for 1-2 minutes.
• 4 add the tbsp of butter and heat until just melted.
• 5 pour the half of the sauce from the saute pan over the tenderloins, reserving the rest of the sauce for the mushrooms.
• 6 bake the tenderloins at 350 for 30-35 minutes.
• 7 during the last 5 minutes of baking, heat 2 tsp butter and the reserved sauce in a saute pan.
• 8 add 2 tsp minced garlic and the mushrooms and saute on high heat until golden brown.
• 9 add the 1/2 cup merlot and simmer for 2-3 minutes.
• 10 season with the salt and pepper.
• 11 serve the mushrooms on the side or slice the lamb tenderloins and serve a small amount of the mushrooms on top the tenderloins.