Lamb Tenderloin With Stilton & Port

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon salad oil
• 2 -3 lamb tenderloin (about 1 1/2 lbs)
• 1 cup tawny port
• 1/2 cup chicken broth
• 1/2 cup whipping cream
• 4 ounces stilton cheese, crumbled
• 1 jalapeno pepper, seeded and diced

Recipe

• 1 preheat a 3 or 5-quart sauté pan over medium-high heat until rim of pan is hot. add oil and wait another minute. add lamb and cook, turning as needed, until browned on all sides (about 4 minutes).
• 2 transfer meat to a 9 x 13 inch baking pan and bake in a 400 f oven until a meat thermometer inserted in thickest part of tenderloin registers 160 (about 15 minutes).
• 3 meanwhile, discard fat from sauté pan and add port and broth. bring to a boil over high heat; then boil, uncovered, until reduce to about 3/4 cup (about 3 minutes). stir in cream and continue to boil, stirring, until sauce is covered with large, shiny bubbles (about 5 more minutes). add cheese and stir until melted; stir in chiles. remove from heat.
• 4 to serve, thinly slice meat across the grain. fan out slices on individual plates and spoon sauce over them.