Seared Lamb Tenderloin with Port, Pistachio and Cherry Sauce
This recipe was demonstrated by Gabriel Cole of Google Café at CUESA's Market to Table programs on May 31, 2008.Serves 2
INGREDIENTS:
12 ounces lamb tenderloin
1 tablespoon neutral oil such as grape seed or safflower oil
1 cup cherries, halved and pitted
2 cups port wine
3 shallots, finely minced
2 tablespoons veal demi-glace (or substitute no salt chicken stock)
1/2 bunch fresh thyme, picked and finely chopped
1/4 cup unsalted pistachios, chopped
2 tablespoons butter
PREPARATION:
- Pre-heat oven to 375 degrees.
- Trim excess fat off lamb’s exterior; slice into medallions. Season with salt and pepper.
- Place sauté pan on high heat and add vegetable oil. When pan is smoking, add lamb medallions and sear on each side for about 2 minutes.
- Place lamb loin in oven for another couple minutes until desired doneness has been reached.
- While pan is still hot, add shallots to pan and cook about 1 minute. Add cherries, half the thyme, port wine and reduce by half.
- Add veal demi-glace and reduce that by half. Turn off heat and whisk in butter and remaining thyme.
- Add pistachios and spoon sauce on top of lamb loin