Ingredients for 4 people
- 1 lamb tenderloin around 3 Lbs
- 2 heads of garlic
- 1 sprig of thyme
- 1 bay leaf
- 1 bunch of fresh tarragon
- 2 oz shallots
- 1/2 cup wine vinegar
- 1 T tomato concentrate
- 1/4 cup creme fraîche
- 3 T oil
- 1 3/4 oz butter
- 1 cup red wine
- salt, pepper
- 1chopping board
- 1 mixer
- 1 butcher's knife
- 1 meat cleaver
- 1 medium size knife
- 1 dutch oven
- 1 roasting pan
- 1 sieve
- 1 medium size saucepan
- 1 small bowl
- 1 wire whiske
- Debone the tenderloin and pare the fillets of all grease and gristle. Put the fillets in the refrigerator.
Crush the bones with a cleaver and brown them in hot oil in the dutch oven.
Pour off the grease and add the chopped shallots, thyme, bay leaf, 2 cloves of garlic, and the tomato concentrate.
- Cook this mixture until the shallots are transparent and deglaze with the wine vinegar and the red wine. Add a few grains of pepper and reduce 3/4. Then add the water and simmer slowly to reduce one half.
- Meanwhile, break open the garlic heads and peel the cloves. Put them in a saucepan and cover with cold water. Bring to boil for a few minutes.
Repeat this process 5 times, drain the garlic and put it, while still warm, in the blender. Add the tarragon and make a fine puree.
- Pass the lamb reduction through a sieve into a saucepan, add the cream and continue cooking for 2 minutes.
Then bind it with the garlic puree and whisk in 1 1/2 oz of butter.
Put the sauce again through a sieve and rectify the seasoning.
- Heat the roasting pan containing 1 T oil and 1/4 oz butter. salt and pepper the lamb lignons.
Brown them on all sides and roast in a hot oven (390'F) 7 to 8 minutes.
- Take the meat out of the oven and let it rest on a draining board before cutting. This avoids the loss of juice and blood.
- Cut the lamb mignons, spread the sauce over them and serve with Nice style vegetables. Decorate with tarragon leaves.