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1 Carrot
1 Summer Squash
1 Zucchini
1 Red Pepper
½ cup Onion
1 Whole Tomato
1lb Tenderloin of Lamb
1 Bundle of Straw Asparagus
4 cups Port Wine
2 tbls. Fresh Mint
1 oz. Butter
Flour, Salt, Pepper |
In a hot sauté pan, sear off tenderloin of lamb. Once lamb is golden on all sides, incorporate in diced onion and tomato and cook until tender. Place 4 cups of Port Wine and reduce by 50%. Once reduced, add flour and butter to the liquid in pan and whip to a desired consistency. Slice lamb and garnish with vegetable then finish with pan reduction and fresh mint.
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