Recipe of Any-night-of-the-week Lamb fillet with mushroom and spinach sauce

Lamb fillet with mushroom and spinach sauce. Add the brandy and cook for a few secs until it has evaporatwd, then remove from the heat and add cream and spinach. Add wine and simmer down until almost all wine is evaporated. Lamb fillet with mushroom and spinach sauce Olive oil • Lamb neck fillet • Baby spinach leaves • onion • Chestnut mushrooms, trimmed and halved • Button mushrooms, trimmed • Butter • Single cream Remove spinach from the stalks and place in a bowl of water.

Cut the mushrooms up and add some of the sherry to them. Add the remaining sherry and chopped rosemary. Preheat pan and when hot add lamb fillets and brown on all sides.

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, lamb fillet with mushroom and spinach sauce. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really 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 wine and simmer down until almost all wine is evaporated. Lamb fillet with mushroom and spinach sauce Olive oil • Lamb neck fillet • Baby spinach leaves • onion • Chestnut mushrooms, trimmed and halved • Button mushrooms, trimmed • Butter • Single cream Remove spinach from the stalks and place in a bowl of water.

Lamb fillet with mushroom and spinach sauce is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Lamb fillet with mushroom and spinach sauce is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to 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 it.

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

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

Pass the cream through a sieve over the mushrooms. Heat the sauce through and arrange the lamb fillet with mushroom and tarragon sauce on a serving plate. Sprinkle the dish with fresh tarragon and red clover heart leaves and serve with roasted potatoes. Add the butter to the same pan and fry the onions and mushrooms.

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 the blanched broccoli florets and carrot sticks, and toss briefly. Pour in the lamb stock and add the fried lamb fillet pieces. Heat a heavy non-stick pan over high heat. Sear the meat, turning and tossing, until nicely browned all over. Pour olive oil into a large pot or dutch oven over medium high heat.

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