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)
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Serve the meat with sauce.
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