Summary

Ingredients

• 3 lamb fillet (s) (approx. 400 - 500 g)
• 4 shallot (s) or 3 small onions
• 200 g mushrooms, small
• 6 medium pickled cucumber (approx. 150 g)
• 2 cloves garlic
• 250 ml lamb stock or beef stock
• 200 ml cream
• 65 ml port or sherry
• 2 tablespoon clarified butter or butter
• 2 tablespoon flour
• 3 teaspoons Dijon mustard
• 2 teaspoon tarragon, dried
• 2 tablespoon cucumber liquid
• 1 squirt lemon juice
• 0.5 teaspoon ½ paprika, hot pink
• 1 pinch (s) sugar
• salt
• Pepper, freshly ground

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Instructions

1. Peel and finely dice the shallots. Cut the pickles into fine sticks. Clean the small mushrooms (if you have, use the brown ones) and cut them into slices. Peel and finely chop the garlic. Remove the skin and tendons from the lamb fillets and cut diagonally into strips.
2. Heat the clarified butter in a pan and fry the lamb fillet vigorously for a maximum of 2 minutes, if necessary in two stages. It is best to keep the fillet strips pink on the inside. Do not fry for longer, otherwise the meat will be tough.
3. Remove and set aside.
4. Now fry the shallots in the frying fat until golden. Add mushrooms, garlic and pickles and fry as well. Dust the flour over it and sweat while stirring. Deglaze with the lamb stock and cream. Add the port and the rest of the ingredients. Bring to the boil and reduce a little over low heat, tie a little if necessary.
5. Season to taste with salt and pepper. The sauce should have a distinct tarragon note. Now remove the sauce from the heat, add the fillet strips and cover and let warm for about 3 minutes.
6. Serve with spaetzle, ribbon noodles, croquettes or duchess potatoes.
7. Tip: You can also use pickled beetroot instead of the pickles, but then leave out the liquid.