Lamb Tenderloin With Sage & Marsala Sauce

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

Ingredients

• Servings: 4
• 12 -16 large sage leaves, thoroughly washed and dried, stems left
• olive oil, for frying
• kosher salt
• 1 (1 1/4-1 1/2 lb) lamb tenderloin, trimmed and cut in half crosswise (1-1/4 to 1-1/12 lb)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 2 teaspoons pink peppercorns, crushed (optional)
• 2 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 1/2 cup sweet marsala wine
• 1 tablespoon chopped fresh sage leaf

Recipe

• 1 making the fried sage leaves, if using:.
• 2 pour enough olive oil in a heavy skillet to cover bottom by about 1/8 inch and heat over medium heat until oil shimmers. add the sage leaves in a single layer and fry until brittle but still a bright green color with no browning, 15-30 seconds. transfer to a plate lined with paper towels and sprinkle with salt.
• 3 cook the lamb:.
• 4 position a rack in the center of the oven and heat the oven to 375°f season the lamb tenderloin with the salt and pepper and rub in evenly with the pink peppercorns, if using.
• 5 heat 1 tablespoons of the butter and the oil in a 10 inch ovenproof skillet or straight-sided saute pan over medium-high heat. put the lamb in the pan and sear it until golden brown on all sides, about 5 minutes total. transfer the skillet to the oven and roast until an instant-read thermometer inserted in the center of the meat reads 140 f, 10-15 minutes. move the lamb to a cutting board and tent loosely with foil.
• 6 pour off and discard most of the fat left in the skillet. set the skillet over medium-high heat and add the marsala. bring to a vigorous simmer, scraping the bottom of the pan with a wooden spoon to lossen any browned bits. simmer until reduced by half, about 2 minutes. off the heat, add the remaining 1 tbsp of butter and chopped sage. swirl or stir the sauce until the butter melts.
• 7 slice the lamb into 12 pieces, arrange them on a platter, and pour the hot pan sauce over the meat garnish with the fried sage leaves, if using.
• 8 enjoy!