Lamb fillet with mushroom and spinach sauce
Lamb fillet with mushroom and spinach sauce

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, lamb fillet with mushroom and spinach sauce. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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Lamb fillet with mushroom and spinach sauce is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Lamb fillet with mushroom and spinach sauce is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. 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:
  1. Get 2 tbsp Olive oil
  2. Get 500 grams Lamb neck fillet
  3. Make ready Sauce
  4. Prepare 250 grams Baby spinach leaves
  5. Make ready 1 small onion
  6. Take 250 grams Chestnut mushrooms, trimmed and halved
  7. Make ready 100 grams Button mushrooms, trimmed
  8. Prepare 15 grams Butter
  9. Get 300 ml Single cream
  10. Prepare 1/2 tsp Paparika
  11. Take 3 tsp Brandy

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Steps to make Lamb fillet with mushroom and spinach sauce:
  1. 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.
  2. Reduce the heat and leave to cook gently while making the sauce, turning once.
  3. Melt the butter with the remaining tbsp of oil in a separate large frying pan.
  4. 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.
  5. 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.
  6. Slice the lamb thickly, arrange on plate and spoon large spoonfuls of the mushroom and spinach sauce over.

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