Lamb Medallions In Wine Sauce

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• 1 1/4 lbs lamb tenderloin
• 2 teaspoons olive oil
• 2 tablespoons butter
• 1/4 teaspoon salt
• black pepper (to taste)
• 2 tablespoons shallots (minced)
• 1/2 lb mushroom (thinly sliced)
• 1/3 cup dry sherry
• 1 cup chicken stock
• 1 1/2 teaspoons balsamic vinegar

Recipe

• 1 remove all visible fat and tough sinew from the lamb tenderloin. cut the meat crosswise into 1-1 1/2 inch medallions.
• 2 place each medallion, cut sie up, on a cutting board between two pieces of plastic wrap. flatten with broad side of a wide knife or rolling pin to a thickness of 1/4 inch. sprinkle with salt and pepper.
• 3 heat oil and 1 tablespoon of the butter in a large non-stick skillet. saute the medallions 3-4 minutes on each side. remove to a platter and keep warm.
• 4 let skillet cool slightly. add shallots to oil and butter mixture remaining in skillet and cook 1 minute. add mushrooms and cook 1 minute. add sherry, chicken stock and vinegar. bring mixture to a boil and boil rapidly until liquid is reduced by half. turn off heat.
• 5 cut remaining tablespoon of butter into small chunks and stir into sauce. adjust seasoning to taste with salt and pepper or more vinegar if desired.
• 6 serve lamb medallions covered in mushroom sauce.