Burgundy Lamb Tenderloin

Total Time: 24 hrs 45 mins Preparation Time: 24 hrs Cook Time: 45 mins

Ingredients

• Servings: 6
• 3 (1 lb) lamb tenderloin
• 6 tablespoons oil
• 1 3/4 ounces butter
• 2 cups heavy cream
• 1 liter good dry red wine
• 1 bouquet garni
• 3 sprigs tarragon
• 30 juniper berries
• 1/4 teaspoon salt (to taste)
• 1/4 teaspoon pepper (to taste)

Recipe

• 1 mix together all marinade ingredients and marinate the lamb, covered overnight (24 hrs)in the fridge.
• 2 remove lamb and gently pat dry with a paper towel.
• 3 cook the lamb over medium high heat in a skillet with the butter and the oil for about twenty minutes, or until well browned on all sides.
• 4 deglaze with the marinade and braise for 3-5 minutes.
• 5 remove the filets when fully cooked(170° inside), set aside, and keep warm.
• 6 reduce the sauce by about one third, about 20-25 minutes and then incorporate the cream and estragon sprigs.
• 7 cook for another 5 minutes, or until thickened.
• 8 cut the lamb into medallions, and pour the sauce on top to serve.