Lamb Medallions With Dijon-mushroom Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 5 teaspoons butter
• 1 shallot, finely chopped (2 tablespoons)
• 1 (4 1/2 ounce) jar green giant sliced mushrooms, drained
• 1 teaspoon vegetable oil
• 1 lamb tenderloin, cut into 8 (1/2 to 3/4 lb)
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon cognac or 1 tablespoon apple juice
• 1 tablespoon dijon mustard
• 1/2 cup whipping cream
• fresh thyme sprigs or basil leaves, if desired

Recipe

• 1 in 8-inch skillet, melt 2 teaspoons of the butter over medium heat. add shallot and mushrooms; cook and stir 1 minute or until tender. remove from skillet.
• 2 to same skillet, add remaining 3 teaspoons butter and the oil. add lamb; cook 8 to 10 minutes, turning slices halfway through cooking, until browned and no longer pink in center. sprinkle with salt and pepper. remove from skillet; cover to keep warm.
• 3 gradually add cognac to same skillet; stir in mustard and cream. heat to boiling; boil 1 to 2 minutes, stirring constantly, until slightly thickened. add mushroom mixture; cook 1 minute or until thoroughly heated. serve sauce over lamb slices; garnish with thyme.