Lamb Tenderloin With Sauteed Onion And Fennel Cream

Total Time: 1 hr 20 mins Preparation Time: 35 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 2 teaspoons fennel seeds, crushed
• 2 medium fennel bulbs, quartered, cored, thinly sliced
• 1 large onion, thinly sliced
• 2 tablespoons garlic, minced
• 24 ounces lamb tenderloin, cut crosswise in half
• 3 large shallots, minced
• 1/2 cup dry wine
• 1 1/2 cups chicken broth
• 1/2 cup whipping cream
• fennel leaves

Recipe

• 1 heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.
• 2 add 1 teaspoon crushed fennel seeds and stir until fragrant, about 30 seconds.
• 3 reduce heat to medium-low.
• 4 stir in sliced fennel and onion and saute until vegetables are very tender and caramelized, about 40 minutes.
• 5 add 1 teaspoon minced garlic and saute until tender, about 5 minutes.
• 6 season with salt and pepper.
• 7 (fennel mixture can be prepared 1 day ahead; cover and refrigerate).
• 8 preheat oven to 450ºf.
• 9 heat 1 teaspoon olive oil in another heavy large skillet over high heat.
• 10 season lamb tenderloins with salt and pepper.
• 11 add lamb to skillet; cook until brown on all sides, about 10 minutes.
• 12 transfer lamb to baking sheet; reserve drippings in skillet.
• 13 roast lamb until thermometer inserted into center registers 150ºf, about 5 minutes.
• 14 remove lamb from oven; cover with foil and keep warm.
• 15 meanwhile, add minced shallots and remaining 1 teaspoon crushed fennel seeds and 1 teaspoon garlic to skillet with drippings and saute over medium heat until shallots are tender, about 2 minutes.
• 16 increase heat to high.
• 17 add wine and boil until liquid is reduced to glaze, about 2 minutes.
• 18 add chicken broth and whipping cream and boil until reduced to sauce consistency, whisking often, about 5 minutes.
• 19 season sauce to taste with salt and pepper.
• 20 rewarm fennel mixture over medium heat until heated through.
• 21 divide fennel mixture among 4 plates.
• 22 cut lamb into 1/2-inch thick rounds.
• 23 arrange lamb atop fennel.
• 24 spoon sauce over lamb.
• 25 garnish with fennel fronds.