Lamb Tenderloin With Mushroom Sauce

Total Time: 52 mins Preparation Time: 30 mins Cook Time: 22 mins

Ingredients

• Servings: 4
• 14 g dehydrated mushroom pieces
• 2 (1/2 lb) lamb tenderloin
• 1/4 teaspoon salt
• 1/4 teaspoon fresh black pepper
• 2 tablespoons vegetable oil
• 1 shallots or 1/2 onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 tablespoons brandy or 2 tablespoons chicken stock
• 2 tablespoons half-and-half cream

Recipe

• 1 in a small bowl (heat resistant), soak mushrooms in 1 cup of boiling water for about 10 minutes or until they have softened. with a skimmer, remove the mushrooms from the water, sponge them and roughly chop them. set aside. in a fine sieve placed on a measuring cup, strain the liquid of the mushrooms. add enough water to obtain 3/4 cup of liquid. set aside.
• 2 sprinkle salt and pepper on the lamb tenderloins. in a large skillet oven-proof, heat half the oil at medium-high heat. add lamb and brown on each side for about 6 minutes. keep cooking in a preheated oven of 400 f for about 15 minutes or until lamb is lightly pink inside. put lamb tenderloins in a plate and cover with foil paper, without stretching. let rest 5 minutes, then cut in slices of 1 inch thick.
• 3 meanwhile, in the skillet, heat remaining oil at medium-low heat. add shallot, garlic, mushrooms and cook, stirring occasionnaly, for about 6 minutes or until veggies are browned and softened. add brandy and let simmer for about 30 seconds or until almost all evaporated. add the liquid of the mushrooms and cream, let simmer for about 10 minutes or until sauce has reduced to about 1/2 cup. add cooking juice of the lamb and stir. serve the lamb with the mushroom sauce.