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Wednesday, December 23, 2015

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.

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