Lamb Tenderloin With Apples, Calvados And Apple Cider

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

Ingredients

• Servings: 4
• 1 lb lamb tenderloin, trimmed, cut into 1-inch-thick slices
• 5 tablespoons butter
• 4 medium golden delicious apples, peeled, cored, sliced 1/3 inch thick (about 1 1/2 pounds)
• 1 teaspoon sugar
• 2 large shallots, chopped
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
• 1/4 cup calvados or 1/4 cup other apple brandy
• 1 cup whipping cream
• 1/4 cup good quality apple cider

Recipe

• 1 place lamb slices between plastic wrap. using mallet, pound lamb slices to 1/4-inch thickness. (can be prepared 4 hours ahead. cover tightly and refrigerate.)
• 2 melt 2 tablespoons butter in heavy large skillet over medium-high heat. add apples and sugar to skillet and sauté until golden brown, about 6 minutes. set aside.
• 3 melt 2 tablespoons butter in another heavy large skillet over high heat. season lamb with salt and pepper. add lamb to skillet and sauté until just cooked through, about 2 minutes per side. transfer to plate; keep warm.
• 4 melt 1 tablespoon butter in same skillet over medium heat. add shallots and thyme and sauté 2 minutes. add calvados and boil until reduced to glaze, scraping up any browned bits. stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. season with salt and pepper.
• 5 reheat apples, if necessary. arrange a few lamb slices on each plate. spoon sauce over. top generously with sautéed apple slices and serve.