Lamb Tenderloin Diablo

Ingredients

• Servings: 3
• 1 (1 pound) whole lamb tenderloin
• salt and freshly ground black pepper to taste
• 2 teaspoons vegetable oil
• 1/2 cup chicken broth
• 2 tablespoons heavy cream
• 1 tablespoon extra-hot prepared horseradish
• 1 tablespoon dijon mustard
• 1/4 teaspoon cayenne pepper
• 1 tablespoon cold butter
• 1 teaspoon chopped fresh chives

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c). season lamb with salt and pepper.
• heat oil in an ovenproof skillet over high heat. cook lamb until browned on one side, 3 to 4 minutes. turn over lamb and transfer the skillet to the preheated oven. cook until lamb is browned and still slightly pink in the center, 20 to 25 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb to a plate.
• remove any excess oil from the skillet and place it over medium-high heat. pour in chicken broth and bring to a boil, scraping any browned bits off of the bottom of the pan. whisk in cream, horseradish, dijon mustard, and cayenne pepper. continue cooking until the mixture is reduced to a thick sauce, 3 to 4 minutes. remove from heat and whisk in cold butter. stir in chives.
• slice lamb into 1/2-inch slices and serve topped with sauce.