Lamb Filet Mignon with Sauteed Spinach Recipe
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Unrated
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
American
Lamb Filet Mignon with Sauteed Spinach Recipe
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 lamb tenderloin
- 2 prigs thyme
- salt sea salt
- black pepper ground
- 1 carrot peeled and diced small
- 1 turnip peeled and diced small
- 1 zucchini unpeeled and diced small
- ½ cup white wine dry
- 2 tablespoons butter
- 1 pound baby spinach
Instructions
- Using a cast iron enamel cast iron roaster with a lid like Le Creuset or a Dutch oven, melt the butter in the olive oil.
- Salt and pepper the lamb fillets. Sauté them for 2 minutes on each side.
- Add the thyme, cover the pot and continue to cook for another 3-4 minutes.
- Take the meat and thyme out and reserve on a hot plate in a warm place. Deglaze the meat juices with the white wine.
- Add the small diced vegetables and cook another 5-6 minutes while stirring until tender.
- In a separate frying pan, sauté your spinach in melted butter until tender.
- When ready to serve, place the sautéed spinach on the lower portion of a hot plate; with a slotted spoon, top the cooked spinach nicely with the sautéed vegetables (drain and save the sauce).
- Place the lamb filets on the top portion of the plate and coat with the sauce and Voila!
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