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.