Lamb Tenderloin Medallions In A Sherry Mushroom Cream Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lamb tenderloin (cut into 3/4-inch medallions)
• 2 -3 tablespoons oil (any vegetable oil is fine)
• 1 medium onion, finely chopped
• 2 cups sliced fresh mushrooms
• 1 -2 garlic clove, minced
• seasoning salt
• fresh black pepper
• 1/2 teaspoon dried thyme
• 2 tablespoons dry sherry
• 2 cups chicken stock
• 1 teaspoon cornstarch
• 1 teaspoon dijon mustard
• 1/2 cup half-and-half cream
• 2 tablespoons finely chopped fresh sage
• 2 tablespoons finely chopped fresh thyme
• 2 tablespoons finely chopped fresh parsley

Recipe

• 1 heat 10 " skillet.
• 2 add oil.
• 3 season medallions on one side. place in pan season side down. season other side . brown until golden and turn. when both sides are nice and golden, remove from pan and set aside.
• 4 add more oil if needed and onion, mushrooms, and garlic. saute until onion is soft and mushrooms are lightly browned.
• 5 add sherry, dried thyme and salt and pepper. cook til sherry is almost evaporated, 2 minutes.
• 6 add stock (with cornstarch mixed in), mustard and cream. bring to a boil.
• 7 add meat back to pan, along with herbs.
• 8 reduce heat, cover and simmer 15 -20 minutes.