Lamb Medallions With Mangos And Amaretto

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 5 small mangoes
• 1 1/4 lbs lamb tenderloin
• 1/2 cup flour
• salt
• pepper
• 3 tablespoons butter
• 1/4 cup finely chopped shallot
• 1/3 cup dry wine
• 2 tablespoons amaretto
• 2 tablespoons cognac
• 3/4 cup beef stock (i use chicken)
• 1/4 cup butter
• 1/4 cup heavy cream

Recipe

• 1 peel and dice one mango. peel the other four mangos and cut off the cheeks.
• 2 poach cheeks in barely simmering water for 2-3 minutes. reserve in water, covered.
• 3 cut the tenderloin into 8 medallions and dredge in flour seasoned with salt and pepper.
• 4 saute medallions in hot butter for 3 minutes on each side. transfer to a plate and keep warm.
• 5 to the skillet add the chopped shallots and cook until softened.
• 6 add the diced mango and cook for a couple of minutes. add wine scraping the bottom. reduce by about half over high heat.
• 7 add amaretto and cognac and reduce further.
• 8 add stock and continue cooking about 3 minutes. stir and season to taste with salt and pepper.
• 9 puree the mixture and strain it back into the skillet or just use a stick blender.
• 10 bring the juices to a boil.
• 11 in a food processor, with motor running, (or use stick) add and blend mango mixture, the heavy cream and the butter.
• 12 keep warm.
• 13 to serve, divide lamb medallions among 4 plates and top with a slice of poached mango. spoon the sauce over the meat.