Peppercorn Lamb With Wine Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/4 lbs lamb tenderloin, trimmed of all visible fat and silverskin
• 1 teaspoon dijon mustard (i'd probably use more)
• 1 tablespoon black peppercorns, coarsely ground (or crushed)
• 2 teaspoons olive oil
• 1/2 cup low sodium chicken broth
• 1/2 cup dry red wine or 1/2 cup dry wine
• salt

Recipe

• 1 slice the tenderloin open lengthwise, being careful not to cut through to the other side.
• 2 you want to split the meat into one large, flat piece.
• 3 spread the mustard over both sides of the meat and rub in the pepper, pressing gently so it adheres well.
• 4 cut the meat across into 4 even portions.
• 5 in a large skillet, heat the oil over medium heat until hot.
• 6 put the tenderloin in the hot pan and cook, turning once, until an instant-read thermometer inserted in the thickest part reads 155°, about 10 minutes total.
• 7 transfer the meat to a plate and tent with foil to keep it warm.
• 8 add the broth and wine to the pan and cook over medium-high heat, scraping up any browned bits that are stuck to the bottom; continue to cook until the sauce has reduced to about 1/2 cup, 8-10 minutes.
• 9 pour the sauce over the meat, season with salt and serve.