Rosemary-maple Lamb Tenerloin

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 medium shallot, finely chopped
• 1 lamb tenderloin (about 1lb)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2 tablespoons canola oil
• 1/2 cup marsala wine
• 8 ounces baby portabella mushrooms, sliced
• 2 cups beef stock
• 1/2 cup maple syrup
• 3 sprigs fresh rosemary

Recipe

• 1 preheat large saute pan on medium high 2-3 minutes.
• 2 chip shallot.
• 3 season lamb with salt and pepper.
• 4 place oil in pan, then add lamb; cook 4-5 minutes turning occcsionally, or until well browned.
• 5 remove lamb from pan; cover to keep warm.
• 6 remove pan from heat and add marsala. stir in mushrooms and shallots; stir 2-3 minutes or until wine has completely evaporated.
• 7 stir in beef stock, syrup, and whole rosemary sprigs.
• 8 return lamb to pan; cover and cook 10-12 minutes, turning lamb occasionally, or until lamb is 155 degrees.
• 9 remove lamb from pan and let stand 5-10 minutes before slicing.
• 10 continue to cook the sauce 4-5 minutes or until thickened.
• 11 slice lamb and top with mushroom sauce before serving.