Garlic Lamb Tenderloin With Mushroom Gravy

Ingredients

• Servings: 6
• kosher salt to taste
• ground black pepper to taste
• 2 (1 pound) lamb tenderloins
• 3/4 cup butter
• 6 cloves garlic, minced
• 1 (16 ounce) can sliced mushrooms, drained
• 1 tablespoon balsamic vinegar
• 1 (14 ounce) can chicken broth, or as needed
• 1/4 cup all-purpose flour

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• rub salt and pepper over all sides of lamb tenderloins; nestle tenderloins next to each other in a 9x13-inch baking dish.
• melt butter in a saucepan over medium heat; add garlic and mushrooms. bring to a boil, reduce heat to medium-low, and simmer, stirring frequently, until sauce is fragrant, about 5 minutes. stir vinegar into mushroom sauce. pour mushroom sauce over tenderloins, letting sauce seep between the two tenderloins.
• bake in the preheated oven until tenderloins are lightly pink in the center, about 45 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer tenderloins to a serving dish.
• drain the drippings, including mushrooms, from the baking dish into a measuring cup, scraping the bottom to get all the brown bits. remove 1/4 cup of the fat from the mixture and pour into a saucepan. add enough chicken broth to the drippings to make 2 cups; whisk flour into drippings until incorporated. stir broth-drippings mixture into the saucepan with fat over medium heat until thickened, about 5 minutes; season with salt and pepper.
• slice tenderloins into medallions and top with half the gravy. pour the remaining gravy into a gravy boat for serving.