Lamb fillet with mushroom and tarragon sauce
One of the most scrumptious and elegant tasting meat dishes in my book is this lamb fillet with mushroom and tarragon sauce.
Lamb fillet is a lean cut of lamb with no excess fat. Unlike Friuli lamb stew, lamb in lemon sauce and other slow cooking classics, the meat is so tender it does not require a lot of cooking, and the rich creamy relish underlines the nature of lamb fillet with mushroom and tarragon sauce as a treat for a special occasion.
This recipe reckons with only 100 g of meat per person, which is less than enough for a lot of people.In that case you might want to double the measures.
Ingredients
400 g lamb fillet
100 g mushrooms
150 ml cream
1 clove of garlic
1 shallot onion
Butter, olive oil, salt and pepper
Fresh thyme
Fresh rosemary
Fresh tarragon
Fresh red clover leaves for decoration
Preparation
Clean and slice the mushrooms.
Fry them in olive oil until soft and set them aside.
Sprinkle the lamb fillet with thyme, rosemary and salt
Sear the fillet in a hot pan, turn down the heat and fry it for 4 minutes on both sides.
Take the lamb fillet off the pan and cover it in foil.
Add an entire clove of garlic, two sprigs of tarragon and peeled and chopped shallot onion to the frying pan.
Pour the cream over and mix well to pick up all the flavours from the pan.
Pass the cream through a sieve over the mushrooms.
Heat the sauce through and arrange the lamb fillet with mushroom and tarragon sauce on a serving plate.
Sprinkle the dish with fresh tarragon and red clover heart leaves and serve with roasted potatoes.
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