Lamb tenderloin with red wine risotto topped with a wild mushroom sage sauce

This is a great dish for date night. It is sexy and has a great depth of flavor. This recipe serves two. Enjoy! And make it your own.




1 lamb tenderloins

2 cups red wine

1 cup of risotto

1 pint chicken stock, warmed

2 cups mixed mushrooms, sliced

1/4 of an onion, thinly sliced

8 sage leaves

1/2 cup of butter

2 garlic cloves, pressed

2 tablespoons of fresh rosemary, finely chopped

2 teaspoons herb de province

2 teaspoons of mint

2 tablespoon olive oil

Half of 1 sweet potato, julienne

Half of 1 Idaho potato, julienne

1/2 cup of veggie oil

Enough salt and pepper for seasoning

Put the tenderloins in a plastic bag with one cup of wine and salt and pepper. Let them marinade hour.

Meanwhile put your rice into a sauce pan and also put in a tablespoon of olive oil and season with salt and pepper. Toast the rice for 5 mins. then add 1 1/2 cup of stock stir the rice frequently. Repeat the presses often until the rice is cooked through and there is a creamy sauce. Then pull off the heat and add 1 cup of red wine.

Deep fry the julienne potato for five minutes. Then set aside.

In a small food processor place the mint, province, rosemary and 1 tablespoon of olive oil. To make a paste.

Remove the tenderloin from red wine and pat dry. Then put herb mixture all over the tenderloin and place in a hot dry pan and sir on all sides. Then let the tenderloin rest until the rest of the meal is served. Slice crosswise.

In a medium sized frying pan melt a 1/4 butter slowly so that it does not brown and then add the sage. Let cook for 1 min then add the mushrooms, garlic, onion and season with salt and pepper. When mushrooms are cooked add the rest of the butter in the center of the pan and let it slowly melt and create a sauce.

When risotto is finished serve everything together.