Description
Lamb Tenderloin with Dijon Cream Sauce is a gourmet dish that perfectly combines the tenderness of lamb with a rich, creamy sauce infused with zesty Dijon mustard. This recipe is not only elegant but also surprisingly easy to prepare, making it ideal for special occasions or a delightful weeknight meal. Each savory bite, enhanced by fresh herbs and garlic, offers a culinary experience that will impress your guests and satisfy your cravings.
Ingredients
Scale
- 1.5 lbs lamb tenderloin
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 2 tbsp extra virgin olive oil
- 4 cloves fresh garlic, minced
- 3 tbsp Dijon mustard
- 1 cup heavy cream
- 2 tbsp fresh thyme or rosemary, chopped
- ¼ cup white wine (optional)
Instructions
- 1. Preheat your oven to 400°F (200°C).
- 2. Pat the lamb tenderloin dry and season generously with salt and pepper. In an oven-safe skillet, heat olive oil over medium-high heat. Sear the lamb on all sides until golden brown, about 3-4 minutes per side.
- 3. Transfer the skillet to the preheated oven and roast for 15-20 minutes until the internal temperature reaches 135°F (57°C) for medium-rare. Let it rest for at least five minutes before slicing.
- 4. In the same skillet over medium heat, sauté minced garlic until fragrant. If desired, add white wine and scrape any browned bits from the pan.
- 5. Stir in Dijon mustard and heavy cream; simmer until slightly thickened for about five minutes. Add chopped herbs before serving.
- 6. Slice the lamb against the grain and drizzle with Dijon cream sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 6 oz (approximately 1/4 of recipe)
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 120mg