Recipe of Award-winning Lamb fillet with mushroom and spinach sauce

Lamb fillet with mushroom and spinach sauce. Trim the lamb fillets and pat dry. 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.

Lamb fillet with mushroom and spinach sauce Hoisin Lamb Fillet With Green Beans And Walnut Salad, Lamb Fillet With Rosemary Hasselback Potatoes And Spring Onion Sour Cream, Polenta "makis" With Lamb, Prosciutto, And Dried Fruit. Green Beans with Mushroom and Shallots. Fold in the spinach and garam marsala.

Hey everyone, it's me, Dave, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, lamb fillet with mushroom and spinach sauce. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Trim the lamb fillets and pat dry. 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.

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

The ingredients needed to make Lamb fillet with mushroom and spinach sauce:

{Get 2 tbsp of Olive oil.
{Get 500 grams of Lamb neck fillet.
{Make ready of Sauce.
{Prepare 250 grams of Baby spinach leaves.
{Make ready 1 small of onion.
{Prepare 250 grams of Chestnut mushrooms, trimmed and halved.
{Prepare 100 grams of Button mushrooms, trimmed.
{Take 15 grams of Butter.
{Prepare 300 ml of Single cream.
{Take 1/2 tsp of Paparika.
{Get 3 tsp of Brandy.

Lamb with Spinach and Garlicky Tahini Sauce Recipe. This creamy, decadent mushroom sauce is an easy, elegant recipe using onions, garlic, sour cream, and lemon juice. Use it on fish or any other white meat. You can choose any type of fish fillet as well, such as arctic char, red snapper, cod, orange roughy, or any mild white fish.

Instructions to make Lamb fillet with mushroom and spinach sauce:

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..
Reduce the heat and leave to cook gently while making the sauce, turning once..
Melt the butter with the remaining tbsp of oil in a separate large frying pan..
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..
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..
Slice the lamb thickly, arrange on plate and spoon large spoonfuls of the mushroom and spinach sauce over..

Filet Mignon of Lamb with Sautéed Spinach and Spring Vegetables. This recipe calls for lamb filets which you may not find at your local supermarket but I've seen them at Wegmans and some other speciality markets. Salt and pepper the lamb fillets. Lower the heat, add mushroom and korma paste and turn up the heat again for a few minutes. Heat the sauce through and arrange the lamb fillet with mushroom and tarragon sauce on a serving plate.

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