Prepare to embark on a sensational culinary journey that will transport your taste buds straight to the heart of French cuisine! This exquisite Lamb Fillet with Morels recipe is not just a meal, but a gastronomic experience that combines the tender, succulent lamb with the earthy, luxurious morel mushrooms. Imagine a dish so sophisticated yet surprisingly simple to prepare, it will make you feel like a professional chef in your very own kitchen. Get ready to impress your dinner guests or treat yourself to a restaurant-quality meal that promises to elevate your cooking skills and delight your senses!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 2 lamb fillets
- 1 cup fresh morels
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Clean the morel mushrooms carefully by gently brushing off any dirt with a soft brush. If necessary, rinse quickly under cold water and pat dry thoroughly with paper towels.
- Remove lamb fillets from refrigerator 30 minutes before cooking to allow them to reach room temperature, ensuring even cooking.
- Season lamb fillets generously with salt and freshly ground black pepper on both sides.
- Heat olive oil in a heavy-based skillet over medium-high heat until it begins to shimmer and shows slight rippling.
- Place lamb fillets in the hot skillet and sear for approximately 3-4 minutes on each side for medium-rare, depending on thickness. Use tongs to turn the meat.
- Remove lamb from skillet and let rest on a warm plate, tented with aluminum foil to keep warm and allow juices to redistribute.
- In the same skillet, add cleaned morel mushrooms and sauté for 2-3 minutes until they release their moisture and become slightly golden.
- Pour heavy cream into the skillet with morels, scraping any browned bits from the bottom of the pan to develop deeper flavor.
- Simmer cream and morels for 2-3 minutes until sauce slightly thickens, seasoning with additional salt and pepper if needed.
- Slice lamb fillets against the grain and arrange on plates, then spoon morel cream sauce over the top.
- Serve immediately, garnishing with fresh herbs like thyme or parsley if desired.
Tips
- Temperature is Key: Always let your lamb fillets rest at room temperature for 30 minutes before cooking to ensure even heat distribution and a perfectly cooked result.
- Mushroom Mastery: When cleaning morels, be extra gentle. These delicate mushrooms can easily absorb water, so use a soft brush or quick rinse and pat dry immediately.
- Searing Secrets: Use a heavy-based skillet and ensure it's hot before adding the lamb. The shimmering oil indicates the perfect searing temperature.
- Doneness Check: For medium-rare, aim for 3-4 minutes per side, but adjust based on the thickness of your fillets. Use tongs for precise turning.
- Resting Ritual: Always let the lamb rest after cooking. This allows the juices to redistribute, ensuring a more tender and flavorful meat.
- Cream Sauce Technique: Scrape those browned bits from the pan when adding cream - they're packed with flavor and will enhance your sauce dramatically.
- Garnish Gracefully: A sprinkle of fresh herbs like thyme or parsley can elevate the dish's presentation and add a fresh, aromatic touch.
Nutrition Facts
Calories: 535kcal
Carbohydrates: g
Protein: 23g
Fat: g
Saturated Fat: 22g
Cholesterol: 120mg