Lamb Tenderloin With Mushroom Pan Sauce

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

Ingredients

• Servings: 4
• 1 lb lamb tenderloin
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons vegetable oil
• 2 large shallots, finely chopped
• 8 ounces cremini mushrooms, sliced
• 1/4 teaspoon dried thyme
• 1 pinch salt
• 1 pinch ground black pepper
• 1/4 cup wine
• 1 cup chicken broth
• 1 tablespoon butter, softened
• 1 tablespoon all-purpose flour
• 3 tablespoons fresh parsley, chopped

Recipe

• 1 sprinkle the lamb with salt and pepper.
• 2 in a skillet, heat 1 tablespoons of the oil over medium-high heat; brown the lamb all over.
• 3 transfer to a foil-lined baking sheet; roast in a 400 degree f oven until the juices run clear when the lamb is pierced, about 18 minutes.
• 4 transfer to a cutting board and tent with foil; let stand for 5 minutes before slicing.
• 5 meanwhile, in the same skillet, heat the remaining oil over medium-high heat.
• 6 saute the shallots until softened, about 3 minutes.
• 7 add the mushrooms, thyme, salt and pepper; saute until the mushrooms are golden, about 6 minutes.
• 8 add the wine and cook until evaporated, stirring and scraping up any brown bits.
• 9 add the broth and cook for 5 minutes.
• 10 mix the butter with the flour and add to the sauce along with the parsley.
• 11 simmer, stirring, until thickened.
• 12 stir any juices from the lamb into the sauce.
• 13 serve with the lamb.