Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, lamb fillet with mushroom and spinach sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
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Lamb fillet with mushroom and spinach sauce is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Lamb fillet with mushroom and spinach sauce is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook lamb fillet with mushroom and spinach sauce using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Lamb fillet with mushroom and spinach sauce:
- Take 2 tbsp Olive oil
- Make ready 500 grams Lamb neck fillet
- Prepare Sauce
- Get 250 grams Baby spinach leaves
- Get 1 small onion
- Take 250 grams Chestnut mushrooms, trimmed and halved
- Prepare 100 grams Button mushrooms, trimmed
- Take 15 grams Butter
- Make ready 300 ml Single cream
- Get 1/2 tsp Paparika
- Make ready 3 tsp Brandy
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Steps to make Lamb fillet with mushroom and spinach sauce:
- Heat 1tbsp oil in large frying pan. Cook the lamb over high heat. Turning frequently for 1-2 mins until browned and sealed all over.
- Reduce the heat and leave to cook gently while making the sauce, turning once.
- Melt the butter with the remaining tbsp of oil in a separate large frying pan.
- Cook the mushrooms and onion over high heat, stirring frequently for 5 mins. Add the paparika and cook, stirring for 1 min. Add the brandy and cook for a few secs until it has evaporatwd, then remove from the heat and add cream and spinach.
- Return the pan to the heat, toss and cook for 3-4 mins over a gentle heat until the spinach has wilted and the sauce is hot.
- Slice the lamb thickly, arrange on plate and spoon large spoonfuls of the mushroom and spinach sauce over.
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