Patty Saveurs
Everyday and Special Occasions Homemade Meals
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Lamb Fillet with Aniseed Sauce
- Details
- Patty
- Savory
Lamb fillet, aniseed sauce with a dash of Pastis51 or Pernod alcohol (an aniseed alcohol), mushrooms and tarragon, delicious.
Lamb fillet is very well suited for anise flavor; in this sauce, the anise flavor is brought by replacing white wine by Pastis (an aniseed alcohol, not liqueur) and tarragon, which has a remote aniseed flavor.
This dish can be served with polenta, potato purée, and zucchinis for example.
- 4 servings
- Easy
- 40 minutes
Recipe :
Ingredients:
28 oz. (800 g.) Lamb fillet, cubed
3 tbsp. olive oil
3 shallots, chopped
8 oz. (250g) mushrooms of Paris, minced
1/4 cup (50 ml). pastis alcohol
1 tsp. corn starch
1/2 cup (180 ml) 1 cup chicken broth, hot
3/4 cups (120 ml) heavy cream
1 tbsp. tarragon, chopped
Salt and pepper to taste
Sear the cubed lamb fillet:
In a large pan, on medium high heat, heat 3 tbsp. olive oil, add the cubes of lamb, sear on all sides, about 2 minutes per side, do not overcook
Remove from pan and set aside
Make the aniseed sauce:
Into the same pan, add olive oil if necessary, add shallots, cook until translucent
Add mushrooms, sear until lightly browned
Add pastis alcohol, cook until almost completely evaporated
Add cornstarch to the chicken broth, stir, pour in the pan, reduce to half
Add heavy cream and simmer until lightly thickened
Add salt and pepper to taste
Assembly:
Add the lamb fillet to the sauce, cook just to re-heat it
Sprinkle about a tbsp. of chopped tarragon, it’s ready!
Note:
If you do not like the pastis alcohol or anise flavor, you can use vermouth wine Noilly Prat instead, or simply white wine.
Enjoy!
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Hi, I'm Patty, welcome on my website. I am proposing quick and easy meal and dessert recipes for everyday and special occasions made with simple and delicious ingredients. Thanks for your visit, and please come back anytime for more recipes!
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