Lamb fillet with mushroom and spinach sauce
Lamb fillet with mushroom and spinach sauce

Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to prepare a special dish, lamb fillet with mushroom and spinach sauce. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Add the brandy and cook for a few secs until it has evaporatwd, then remove from the heat and add cream and spinach. Add the mushrooms, stir, and fry them. Add the butter to the same pan and fry the onions and mushrooms. Add the blanched broccoli florets and carrot sticks, and toss briefly.

Lamb fillet with mushroom and spinach sauce is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Lamb fillet with mushroom and spinach sauce is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have lamb fillet with mushroom and spinach sauce using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Lamb fillet with mushroom and spinach sauce:
  1. Take 2 tbsp Olive oil
  2. Prepare 500 grams Lamb neck fillet
  3. Make ready Sauce
  4. Take 250 grams Baby spinach leaves
  5. Prepare 1 small onion
  6. Take 250 grams Chestnut mushrooms, trimmed and halved
  7. Prepare 100 grams Button mushrooms, trimmed
  8. Make ready 15 grams Butter
  9. Make ready 300 ml Single cream
  10. Prepare 1/2 tsp Paparika
  11. Make ready 3 tsp Brandy

Place the shallots, mushrooms and olives around, spoon over some pan juices. Take the lamb fillet off the pan and cover it is foil. Add an entire clove of garlic, two sprigs of tarragon and peeled and chopped shallot onion to the frying pan. Add mushrooms, saute until lightly browned, stirring occasionally.

Instructions to make Lamb fillet with mushroom and spinach sauce:
  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.

Add an entire clove of garlic, two sprigs of tarragon and peeled and chopped shallot onion to the frying pan. Add mushrooms, saute until lightly browned, stirring occasionally. Add spinach and sherry, and saute until spinach is wilted. Season beef tenderloin on all sides with salt and pepper. Laying tenderloin flat, place spinach and mushroom mixture on one half, then bring the other half up and over to cover.

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