Lamb Fillet with Red Wine and Rosemary Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 13 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 lamb fillet (s)
- 2 cloves garlic)
- some rosemary sprig (s)
- 1 tablespoon, leveled powdered sugar
- 1 tablespoon, leveled tomato paste
- 1 small onion (s)
- 1 glass red wine
- 500 ml poultry stock
- 1 teaspoon, heaped cranberries
- some sauce thickener, darker
- salt and pepper
- Chilli flakes
Print Recipe
Pin Recipe Instructions
- Remove the silver skins from the lamb fillets and place in a freezer bag. Add a few sprigs of rosemary and the pressed garlic cloves. Close the bag tightly and preferably without air. Let it steep in the fridge overnight.
- For the sauce, briefly caramelize the powdered sugar with the chopped onion and sauté the tomato paste. Pour some red wine over it and let it boil down. Add some red wine again and let it boil down. Repeat the process 3 - 4 times. Pour the poultry stock on top. Add a little rosemary and simmer gently.
- After about 1 hour pass through a sieve and season with salt, pepper and chilli to taste. If necessary, add a few crumbs of granulated broth. Season to taste with the cranberries and, if necessary, bind a little.
- Heat the oven to 80 degrees. Heat a pan and briefly sear the fillets on all sides. Let the fillets rest on a wire rack in the oven for about 10 minutes.
- New potatoes and vanilla carrots also taste good.
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