Lamb Tenderloin With Tarragon Sauce

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

Ingredients

• Servings: 4
• 1 1/4 lbs lamb tenderloin
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 tablespoon dijon-style mustard
• 1 tablespoon butter or 1 tablespoon margarine
• 1/2 teaspoon dried tarragon leaves
• 1/3 cup canned beef broth, undiluted
• 1/2 cup whipping cream
• salt and pepper

Recipe

• 1 cut whole lamb tenderloin into 1 inch slices, trimming off excess fat, and dividing the entire amount into 8 equal pieces.
• 2 place meat on sheet of waxed paper. sprinkle with salt and pepper; put another sheet on top of meat. with side of fist, pound to flatten slightly. brush with mustard.
• 3 heat butter in heavy skillet or frying pan. slowly brown meat on both sides over medium heat, cooking 5 minute on each side until pinkness disappears entirely.
• 4 remove meat onto heated platter. keep warm.
• 5 sprinkle tarragon over bottom of pan; add beef broth and heat to boiling, whisking to scrape up brownings from bottom of pan. boil 2 minute.
• 6 add cream. boil, whisking, until reduced and thickened.
• 7 taste and add more salt and pepper, if desired.
• 8 pour sauce over cooked meat on platter. serve immediately.