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Lamb Fillet with Morels

Lamb Fillet with Morels

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

  1. 2 lamb fillets
  2. 1 cup fresh morels
  3. 1/2 cup heavy cream
  4. 2 tablespoons olive oil
  5. Salt and pepper to taste

Instructions

  1. 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.
  2. Remove lamb fillets from refrigerator 30 minutes before cooking to allow them to reach room temperature, ensuring even cooking.
  3. Season lamb fillets generously with salt and freshly ground black pepper on both sides.
  4. Heat olive oil in a heavy-based skillet over medium-high heat until it begins to shimmer and shows slight rippling.
  5. 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.
  6. Remove lamb from skillet and let rest on a warm plate, tented with aluminum foil to keep warm and allow juices to redistribute.
  7. In the same skillet, add cleaned morel mushrooms and sauté for 2-3 minutes until they release their moisture and become slightly golden.
  8. Pour heavy cream into the skillet with morels, scraping any browned bits from the bottom of the pan to develop deeper flavor.
  9. Simmer cream and morels for 2-3 minutes until sauce slightly thickens, seasoning with additional salt and pepper if needed.
  10. Slice lamb fillets against the grain and arrange on plates, then spoon morel cream sauce over the top.
  11. Serve immediately, garnishing with fresh herbs like thyme or parsley if desired.

Tips

  1. 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.
  2. 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.
  3. Searing Secrets: Use a heavy-based skillet and ensure it's hot before adding the lamb. The shimmering oil indicates the perfect searing temperature.
  4. 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.
  5. Resting Ritual: Always let the lamb rest after cooking. This allows the juices to redistribute, ensuring a more tender and flavorful meat.
  6. Cream Sauce Technique: Scrape those browned bits from the pan when adding cream - they're packed with flavor and will enhance your sauce dramatically.
  7. 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

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