Lamb fillet with mushroom and spinach sauce
Lamb fillet with mushroom and spinach sauce

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, lamb fillet with mushroom and spinach sauce. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Lamb fillet with mushroom and spinach sauce is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Lamb fillet with mushroom and spinach sauce is something that I’ve loved my entire life.

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To get started with this particular recipe, we have to first prepare a few ingredients. You can have lamb fillet with mushroom and spinach sauce using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Lamb fillet with mushroom and spinach sauce:
  1. Take 2 tbsp Olive oil
  2. Take 500 grams Lamb neck fillet
  3. Make ready Sauce
  4. Get 250 grams Baby spinach leaves
  5. Make ready 1 small onion
  6. Prepare 250 grams Chestnut mushrooms, trimmed and halved
  7. Get 100 grams Button mushrooms, trimmed
  8. Take 15 grams Butter
  9. Get 300 ml Single cream
  10. Make ready 1/2 tsp Paparika
  11. Get 3 tsp Brandy

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Instructions to make Lamb fillet with mushroom and spinach sauce:
  1. Heat 1tbsp oil in large frying pan. Cook the lamb over high heat. Turning frequently for 1-2 mins until browned and sealed all over.
  2. Reduce the heat and leave to cook gently while making the sauce, turning once.
  3. Melt the butter with the remaining tbsp of oil in a separate large frying pan.
  4. Cook the mushrooms and onion over high heat, stirring frequently for 5 mins. Add the paparika and cook, stirring for 1 min. Add the brandy and cook for a few secs until it has evaporatwd, then remove from the heat and add cream and spinach.
  5. Return the pan to the heat, toss and cook for 3-4 mins over a gentle heat until the spinach has wilted and the sauce is hot.
  6. Slice the lamb thickly, arrange on plate and spoon large spoonfuls of the mushroom and spinach sauce over.

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