Lamb Medallions With Mustard-chive Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons butter, divided
• 2 tablespoons olive oil, divided
• 2 cups chopped leeks ( and pale green parts only, about 2 med.)
• 1 cup low sodium chicken broth
• 1/2 cup dry wine
• 2 cloves garlic, minced
• 1/2 cup sour cream or 1/2 cup creme fraiche
• 3 tablespoons whole grain dijon mustard
• 2 (1 lb) lamb tenderloin, each cut crosswise into 6 slices
• 3 tablespoons chopped fresh chives, divided

Recipe

• 1 sauce.
• 2 melt 1t butter with 1t olive oil in large skillet over med-high heat.
• 3 add leeks and cook until beginning to turn golden, stirring frequently, about 5 minutes.
• 4 stir in broth, wine and garlic.
• 5 boil until mixture has reduced to 1 2/3 cups, about 4 minutes.
• 6 whisk in sour cream and mustard.
• 7 (the sauce can be made 2 hours ahead. let stand at room temperature.).
• 8 meat.
• 9 melt 1t butter with 1t oil in another large skillet over med-high heat.
• 10 sprinkle lamb with salt and pepper.
• 11 saute until browned and cooked.
• 12 transfer lamb to platter.
• 13 add sauce to skillet, simmer sauce over med.
• 14 heat until slighly thickened, scraping up any browned bits, about 2 minutes.
• 15 stir in chopped chives.
• 16 season with salt and pepper if needed.
• 17 return lamb to skillet.
• 18 cover and cook over med.
• 19 heat until just rewarmed,stirring frequently.
• 20 sprinkle with additional chives and serve.