How to Refreshing At Home Lamb fillet with mushroom and spinach sauce

How to Refreshing At Home Lamb fillet with mushroom and spinach sauce Delicious, fresh and tasty.

Lamb fillet with mushroom and spinach sauce. The Lamb with Mushrooms and Spinach recipe out of our category Lamb! Try this lamb tenderloin recipe with mushrooms, onions, arugula, and spinach. Get the recipe from PBS Food.

Add the crushed peppercorns to the lamb and put back in the refrigerator.

Cut the mushrooms up and add some of the sherry to them.

Add the remaining sherry and chopped rosemary.

You can cook Lamb fillet with mushroom and spinach sauce using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients of Lamb fillet with mushroom and spinach sauce

1. Prepare of Olive oil.

2. You need of Lamb neck fillet.

3. It’s of Sauce.

4. Prepare of Baby spinach leaves.

5. Prepare of onion.

6. It’s of Chestnut mushrooms, trimmed and halved.

7. Prepare of Button mushrooms, trimmed.

8. You need of Butter.

9. Prepare of Single cream.

10. You need of Paparika.

11. It’s of Brandy.

Preheat pan and when hot add lamb fillets and brown on all sides.

Add the butter to the same pan and fry the onions and mushrooms.

Add the blanched broccoli florets and carrot sticks, and toss briefly.

Pour in the lamb stock and add the fried lamb fillet pieces.

Lamb fillet with mushroom and spinach sauce instructions

1. Heat 1tbsp oil in large frying pan. Cook the lamb over high heat. Turning frequently for 1-2 mins until browned and sealed all over..

2. Reduce the heat and leave to cook gently while making the sauce, turning once..

3. Melt the butter with the remaining tbsp of oil in a separate large frying pan..

4. Cook the mushrooms and onion over high heat, stirring frequently for 5 mins. Add the paparika and cook, stirring for 1 min. Add the brandy and cook for a few secs until it has evaporatwd, then remove from the heat and add cream and spinach..

5. Return the pan to the heat, toss and cook for 3-4 mins over a gentle heat until the spinach has wilted and the sauce is hot..

6. Slice the lamb thickly, arrange on plate and spoon large spoonfuls of the mushroom and spinach sauce over..

Season with salt and pepper and serve in plates.

In a small bowl, combine the panko, thyme, mint, Worcestershire sauce and rosemary; press onto lamb.

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.

Ground lamb recipes are a delicious way to mix up weeknight dinners, like in this Mediterranean Ground Lamb Pasta dish, made in one pot in under an hour!