Lamb Tenderloin Medallions With Marsala Sauce And Pasta

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• salt
• 1 lb pappardelle pasta or 1 lb fettuccine
• 2 lamb tenderloin, trimmed (1 1/2-1 3/4 lb, total wt.)
• black pepper
• 1/2 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 5 tablespoons extra-virgin olive oil
• 4 tablespoons butter
• 1 lb cremini mushroom, thinly sliced
• 3 -4 garlic cloves, finely chopped
• 1 cup marsala
• 1 cup chicken stock
• 1/2 cup fresh flat-leaf parsley, finely chopped

Recipe

• 1 bring a large pot of water to a boil for the pasta.
• 2 when the water boils, add salt and cook the pasta to al dente; drain pasta.
• 3 meanwhile, slice each lamb tenderloin into 2-inch pieces.
• 4 arrange the meat in batches between parchment paper and pound it into thin medallions, 1/8 inch thick.
• 5 season the meat with salt and pepper and dredge in the 1/2 cup flour to coat lightly.
• 6 heat a tablespoon or two of oil at a time in a large skillet over med-high heat and brown the medallions in batches for 2-3 minutes on each side.
• 7 keep the cooked meat on a platter.
• 8 when the lamb is finished cooking, add the butter to the skillet.
• 9 then add the mushrooms to the skillet and cook until golden brown, 7-8 minutes, adding the garlic to the pan after 3-4 minutes.
• 10 season the mushrooms with salt and pepper.
• 11 sprinkle the mushrooms with 2 tablespoons flour and cook for 1 minute.
• 12 add the marsala to the pan and cook for a minute or so, until the wine is reduced by about half.
• 13 add the chicken stock to the pan and bring the sauce up to a bubble.
• 14 slide the meat back in and stir in the parsley.
• 15 remove the lamb and arrange on a platter or dinner plates.
• 16 toss the cooked pasta with the remaining sauce and serve alongside.