Lamb Tenderloin

Lamb Tenderloin is a delicious dish for you to enjoy.

We use the sous vide method with vacuum sealing so as to make any meat or fish cooked perfectly even. Because of this method  the thermostatic controller  make it possible for this Technic.

Suggestion for serving: after heating the lamb and following the instruction, slice it in fine slices as showed in picture and pour some of the sauce on it.

You could accompany this Lamb  with a roasted garlic mashed potatoes or French fried and seasonal green vegetable.

Ingredients: lamb filet (from the rack) serving 2-3 guests. rosemary, thyme herbs, sauce demi glace wine sauce.

Wine suggestion:   Any Cabernet Sauvignon or Cotes du Rhone

PREPARATION

1. In a glass dish or in a sealable plastic bag, combine the maple syrup, whiskey and thyme. Add the meat and coat it well. Cover the dish or close the bag. Refrigerate for 2 hours or overnight.
2. Remove the meat from the marinade, reserving the marinade. Discard the thyme.
3. In a skillet, brown the tenderloins in the oil and butter for about 2 minutes per side for medium-rare. Season with salt and pepper. Keep warm on a plate.
4. In the same skillet, caramelize the shallots and the garlic. Add the reserved marinade and reduce until syrupy. Season with salt and pepper. Put the tenderloins in the pan and coat well.
5. Serve the tenderloins cut diagonally into two segments or sliced. Serve with peasant peas (see recipe) and mashed potato

Lamb Tenderloin tips:

The fillet, or tenderloin, is prepared from a side of lamb by removing the muscle in one piece from the underside of the short loin. Because it comes from an area that does very little work, it has virtually no fat or connective tissue making it the most tender cut of lamb.

Cooking in a conventional baking oven: For a lean piece of meat, cook at 450 degrees F (230 degrees C) for the first 15 minutes, then turn the temperature down to 350 degrees F (175 degrees C) to continue roasting — the meat will take about 25 minutes per pound to reach medium rare.Sep 13, 2014

Lamb loin cooking option: