John Myers
Lamb Fillet with Red Wine Butter Sauce
The perfect lamb fillet with red wine butter sauce recipe with a picture and simple step-by-step instructions.
- 800 g Lamb fillet
- Fresh garlic to taste
- 4 Branches Rosemary
- Olive oil
- Salt pepper
for the sauce
- 200 ml Red wine
- 200 ml Port wine
- 1 tbsp Powdered sugar
- 100 g Very cold butter
- Salt pepper
- Place the lamb fillets in olive oil with fresh garlic and rosemary (do not season) and leave to steep for 24 hours, turning occasionally.
- Then fry the lamb fillet well, season and wrap it in aluminum foil and keep it warm in the oven.
- For the sauce: sieve the powdered sugar in a small saucepan and let it caramelize.
- Add red wine and port wine and simmer until the liquid has reduced by a third.
- Now reduce the heat (do not boil anymore) and stir in the very cold butter little by little, stirring constantly.
- Season to taste with salt and pepper.
- Serve the lamb fillet with the sauce, rosemary potatoes and green beans.
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