Lamb Tenderloin

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 california black figs, cut in 4 pieces
• 4 tablespoons port wine
• 7 tablespoons unsalted butter
• 4 lamb tenderloin (about 6 ounces each)
• 2 tablespoons red wine vinegar
• 1 -2 shallot, depending on size
• 8 ounces cream, 35%

Recipe

• 1 marinate figs in port wine for 45 minutes.
• 2 in a small saucepan, add the figs and juice with salt to taste and simmer over low heat, uncovered, for 25 minutes.
• 3 add 2 tablespoons of butter and mix into a puree.
• 4 set aside.
• 5 cut the tenderloin into 1- ½-inch strips.
• 6 with the palm of your hand, press down to 1 inch.
• 7 in 3 tablespoons of butter, cook 2 minutes on each side at medium high heat.
• 8 keep warm in oven at 175°f.
• 9 in same frying pan, cook the chopped shallots; deglaze with red vinegar until dry. add the cream and meat juice. cool 2-3 minutes and add the fig puree.
• 10 mix well, reheat the tenderloin in sauce, and serve.