Fillet Of Lamb With Mustard Cream

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 30 g butter
• 2 onions, sliced
• 500 g lamb fillets, cut into thin strips
• 1 tablespoon all-purpose flour
• 1 cup dry wine
• 1 cup chicken stock
• 1 tablespoon dijon mustard
• 1 tablespoon whole grain mustard
• 200 ml thickened cream
• 100 g swiss brown button mushrooms, sliced
• 1 tablespoon chopped tarragon
• 250 g cooked tagliatelle pasta noodles, to serve

Recipe

• 1 melt butter in a large frypan over medium-low heat and cook onions for 3-4 minutes or until softened.
• 2 remove from pan and set aside.
• 3 add lamb to pan and cook in batches over high heat until lightly browned.
• 4 return onions to pan and stir in the flour and cook for 1 minute.
• 5 gradually stir in wine and chicken stock mixing until well blended.
• 6 add mustards and cook over medium heat, stirring constantly, for 3-4 minutes until sauce boils and thickens.
• 7 stir in cream, mushrooms and tarragon, season with salt and pepper and cook for 4-5 minutes or until heated through.
• 8 toss sauce through cooked pasta and serve immediately.