Handy Hints:
- The best way to rest lamb (end of step 1) is between two warm plates. The lamb will continue to slowly cook in its own heat during this time, so it is best to remove from the pan too early, rather than too late.
Ingredients:
45g unsalted butter
1 tablespoon peanut oil
6 x 200g young lamb tenderloins (backstraps), silver skins removed
salt and freshly ground black pepper, to taste
¼ cup (60ml) dry red wine
1 tablespoon Dijon-style mustard
1 tablespoon lemon mustard
1 tablespoon wholegrain mustard
1 cup (250 ml) cream
Directions:
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Heat butter and oil in a heavy frying pan large enough to hold all the lamb in a single layer (or cook 3 at a time). Cook over medium-high heat for 3 to 5 minutes each side, or until done to your preference. Season, rest on a warm plate, cover and keep warm.
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| 2 |
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Remove fat from the cooking pan using a spoon. Deglaze the pan with the wine, whisking in the caramelised juices. Stir in the 3 mustards and cream. Simmer until a good consistency is reached. Taste and adjust seasonings as necessary.
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| 3 |
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To serve, cut lamb into 2 cm (¾ in) medallions. Spoon sauce onto warmed plates. Arrange lamb in a circle on top of the sauce.
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Submitted by: Amy Mitchell
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