Lamb Tenderloin à La Normande

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 teaspoon oil
• 1 1/2 lbs lamb tenderloin
• 1/4 teaspoon fresh ground pepper
• 1 medium onion, thinly sliced
• 3 garlic cloves, crushed
• 1 large apple, peeled, cored and thinly sliced
• 2 tablespoons onion soup base
• 1/2 teaspoon old bay seasoning
• 1 tablespoon all-purpose flour
• 1/2 cup chicken broth
• 1/2 teaspoon salt
• 2 tablespoons heavy cream

Recipe

• 1 preheat oven to 350 degrees.
• 2 heat butter in an oven-proof skillet over medium heat.
• 3 rub pepper on lamb. place lamb tenderloin in butter, and brown on both sides. remove from skillet, and set aside.
• 4 heat oil in same skillet.stir in onions and garlic;cook 2 to 3 minutes.stir in apple,old bay seasoning and onion soup base; cook until golden brown. stir in flour; cook about 30 seconds.add salt and pepper.
• 5 stir chicken broth into skillet, and bring to a boil; add salt.transfer to a casserole; cover.
• 6 bake in preheated oven about 1 1/2 hour or until tender, .
• 7 remove tenderloin to a cutting board, and cut into diagonal 1 1/2-inch slices. pour the sauce, including the onions and apples, into a blender or food processor and pulse until smooth.
• 8 return the sauce to the pan, and reheat over medium-low; stir in 2 tablespoons cream, and heat until warm. serve sauce spooned over sliced tenderloin.
• 9 lovely with orzo, rice or roasted potatoes.