Lamb Medallions With Cherry Port Sauce

Total Time: 17 mins Preparation Time: 5 mins Cook Time: 12 mins

Ingredients

• 1 teaspoon table salt
• 1/2 teaspoon ground black pepper
• 1 lb lamb tenderloin
• 2 tablespoons olive oil
• 1/3 cup port wine
• 1/2 cup sweet dried cherries
• 2/3 cup canned low sodium chicken broth
• 2 teaspoons minced fresh rosemary
• table salt
• ground black pepper

Recipe

• 1 remove the silver skin from the tenderloin: slip a paring knife between the silver skin and the muscle fibers. angle the knife slightly upward and use a gentle back-and-forth sawing action.
• 2 slice the tenderloin into 1"-thick slices. smack each slice with the flat of your chef's knife once or twice, to flatten them to about 3/4" thick. sprinkle salt and pepper over both sides of lamb slices.
• 3 heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. transfer lamb to plate.
• 4 set pan in which lamb was cooked over medium-high heat; add port and cherries. boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to about 2 tablespoons, 2 to 3 minutes. increase heat to high; add stock or broth, rosemary, any accumulated lamb juices; boil until liquid reaches consistency of maple syrup, about 2 minutes. add salt and pepper to taste.
• 5 reduce heat to medium; return lamb to pan, turning meat to coat. simmer to heat lamb through and blend flavors, about 3 minutes. adjust seasonings, adding salt and pepper to taste. transfer lamb to serving plate and spoon sauce over meat. serve immediately.