Lamb Fillet in Tomato-metaxa-cream Sauce

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 4 tomato (s), (vine tomatoes)
  • 2 cloves garlic)
  • 1 chilli pepper (s)
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 tablespoon tomato paste
  • 150 ml broth
  • 1 onion (s)
  • 1 shot Metaxa
  • salt
  • Cayenne pepper
  • Paprika powder, noble sweet
  • Chilli powder
  • 50 ml cream
  • 300 g lamb fillet (s)
Lamb Fillet in Tomato-metaxa-cream Sauce
Lamb Fillet in Tomato-metaxa-cream Sauce

Instructions

  1. For the sauce, scald and peel the tomatoes. Roughly dice. Dice the onion, garlic and chilli. Chop the rosemary and thyme. Sauté the onion, garlic and chilli in a saucepan in hot olive oil. Stir in tomato paste and fry briefly. Deglaze with broth. Add tomato cubes and herbs and, with the lid closed, simmer for about 10-15 minutes. Puree everything finely with the hand blender. Stir in cream. Season to taste with salt, cayenne pepper, paprika, chilli and metaxa.
  2. Preheat the oven to 80 ° C for the meat. Put a plate / plate / casserole dish in it. Rinse the lamb and pat dry (if you like, you can marinate the meat with garlic, rosemary, chilli .. beforehand). Fry / brown vigorously on all sides in hot oil in a pan. Then put in the oven at 80 ° C for about 25 minutes. Salt.
  3. Serve the meat with sauce.

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