Porcini Lamb Tenderloin

Ingredients

• Servings: 6
• 1/2 cup extra virgin olive oil
• 1/2 cup herbes de provence
• 4 cloves garlic, minced
• 3 pounds lamb tenderloin
• 1/2 cup dried porcini mushrooms
• 1 cup boiling water
• 1/2 cup cognac
• 1 lemon, juiced
• 3 shallot, thinly sliced
• 1/2 cup heavy cream
• 1/4 cup unsalted butter, chilled and cut into small cubes
• 2 tablespoons honey
• coarse salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 3 hrs 45 mins


• in a large measuring cup, mix together olive oil, herbes de provence, and garlic. place tenderloin in a large, rectangular baking pan. pour olive oil mixture over meat, and turn to coat. cover, and refrigerate for 3 hours.
• preheat oven to 400 degrees f (200 degrees c). soak mushrooms in boiling hot water for 10 minutes to rehydrate.
• heat a large skillet over high heat. remove meat from marinade, and discard any remaining marinade. place meat in hot pan, and brown evenly. return meat to baking dish.
• cook tenderloin in preheated oven about 15 to 20 minutes, or until the internal temperature of the meat is 145 degrees f (63 degrees c). remove from oven, and allow it to rest for 5 minutes before slicing.
• meanwhile, combine the water in which the mushrooms were soaked, cognac, lemon juice, and shallots in a saucepan. cook over medium heat until liquid is almost gone. pour in the cream. bring to a boil, and then reduce heat to medium-low. chop mushrooms, and stir into the sauce. continue cooking until the sauce thickens. stir in the butter and honey. season to taste with salt and pepper. serve over sliced tenderloin.