Peppercorn Crusted Lamb Tenderloin With Balsamic Cream Sauce

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 tablespoons mixed peppercorns
• 1 tablespoon butter
• 1/2 cup shallot, minced
• 3 garlic cloves, minced
• 2 tablespoons fresh italian parsley, chopped
• 1/4 cup panko breadcrumbs
• 2 lamb tenderloin, about 2 lb. total
• 1 cup table cream
• 1/2 cup beef stock
• 1/3 cup balsamic vinegar
• 2 tablespoons brown sugar, packed
• 1 tablespoon all-purpose flour
• 1/2 teaspoon dried thyme

Recipe

• 1 preheat the oven to 425 degrees f and line a baking sheet with foil.
• 2 place the peppercorns in a small bag and using a meat mallet, crush the peppercorns coarsely and set aside.
• 3 in a small skillet, melt the butter over medium heat.
• 4 add the shallots, garlic and parsley and saute for 3 minutes or until softened; let cool slightly.
• 5 stir in the breadcrumbs and peppercorns.
• 6 place the lamb tenderloins on the baking sheet and press the shallot mixture along the top and sides of each tenderloin.
• 7 roast in the oven about 20 minutes or until a meat thermometer inserted in reaches 155 degrees f.
• 8 let stand for 5 minutes before slicing.
• 9 to make the sauce, whisk together the cream, stock, vinegar, sugar, flour and thyme.
• 10 bring to a boil over medium heat, stirring occasionally.
• 11 reduce the heat and simmer, stirring occasionally, for about 10 minutes or until reduced to about 1-1/2 cups.
• 12 spoon the sauce onto the individual plates and serve the sliced lamb tenderloin on top.