Medaillons De Porc Au Camembert (lamb W/camembert - France)

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 1 1/2 lbs lamb fillets (6-oz each)
• 1 1/2 tablespoons butter
• 4 1/2 tablespoons dry wine
• 7 1/2 ounces creme fraiche (or whipping cream)
• 1 1/2 tablespoons mixed herbs (such as marjoram, thyme & sage)
• 6 ounces camembert cheese (rind removed thinly & then thinly sliced)
• 2 1/4 teaspoons dijon mustard
• black pepper (freshly ground, to taste)
• fresh parsley (chopped, to garnish)

Recipe

• 1 put the lamb fillets between 2 sheets of grease-proof paper or clear film & pound w/the flat side of a meat mallet or roll w/a rolling pin to flatten to a thickness of about 1/2-inch. sprinkle fillets w/pepper.
• 2 melt butter in a heavy frying pan over med-high heat till it begins to brown & then add the meat. cook for 5 min (turning once) or till just cooked through. transfer to a warmed dish & cover to keep warm.
• 3 add the wine to the same pan & bring to a gentle boil, scraping the meat drippings from the base of the pan. stir in the creme fraiche (or cream) + the herbs & bring back to a gentle boil.
• 4 add the cheese, mustard & any meat juices that have accumulated from the warm meat. add more creme fraiche (or cream) as desired to reach your preferred sauce consistency & adjust seasoning to taste pref. serve immediately w/the sauce & garnish w/the chopped parsley.