Sauteed Lamb Tenderloin With Shallot Tarragon Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 5
• 1 1/4 lbs lamb tenderloin, trimmed
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1/2 cup sliced shallot
• 1/2 cup dry wine
• 1/2 cup apple juice
• 1 tablespoon dijon mustard
• 1 teaspoon chopped fresh tarragon

Recipe

• 1 cut the lamb crosswise into 1-inch pieces; flatten each piece to 1/2-inch thickness using fingertips.
• 2 combine flour, salt, and pepper in a large zip-top plastic bag; add lamb to bag. seal and shake to coat.
• 3 heat oil in a large nonstick skillet over medium-high heat. add lamb; cook 4 minutes on each side or until browned. remove lamb from pan; keep warm.
• 4 add shallots to pan; cook 2 minutes or until lightly browned.
• 5 stir in wine, juice, mustard, and tarragon, scraping pan to loosen browned bits.
• 6 bring to a boil; reduce heat, and simmer 2 minutes. serve with lamb.