Lamb Tenderloin With Mushroom Gravy

Total Time: 43 mins Preparation Time: 20 mins Cook Time: 23 mins

Ingredients

• Servings: 4
• 1 1/2 lbs lamb tenderloin
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 cups sliced mushrooms
• 1 bunch green onion, sliced
• salt and pepper, to taste
• 1/3 cup dry wine
• 1 cup chicken broth, divided
• 1 tablespoon flour
• 1/2 cup sour cream
• 1 tablespoon fresh parsley, chopped

Recipe

• 1 slice tenderloins into about 1-inch pieces; flatten each medallion with a meat mallet.
• 2 in a large skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon oil. cook mushrooms until tender, about 5 minutes, then add onion and cook for 1 minute longer. transfer the mushrooms and onions to a plate; set aside. pour off excess liquids from the pan.
• 3 melt remaining butter with oil over medium heat. add lamb tenderloin medallions and cook for about 3 minutes on each side, or until browned. sprinkle the lamb lightly with salt and pepper. pour in wine and half of the chicken broth. reduce heat to low, cover, and cook for 15 minutes. transfer the lamb to a serving dish and keep warm.
• 4 stir flour into the remaining chicken broth until smooth. with the skillet over medium heat, stir in the flour and broth mixture. cook, stirring, until the sauce is thickened. taste and add salt and pepper, as needed. stir in the sour cream, parsley, and the cooked mushrooms and onions. heat through, but do not boil. serve sauce with the lamb slices.