Lamb fillet with mushroom and spinach sauce

Name: Lamb fillet with mushroom and spinach sauce
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp Olive oil; 500 grams Lamb neck fillet; 250 grams Baby spinach leaves; 1 small onion; 250 grams Chestnut mushrooms, trimmed and halved; 100 grams Button mushrooms, trimmed; 15 grams Butter; 300 ml Single cream; 1/2 tsp Paparika; 3 tsp Brandy

tiffanychanmy @cook_3911710

Easy and delicious!

tiffanychanmy @cook_3911710

Easy and delicious!

Saved

Ingredients

20 mins

4 servings

2 tbspOlive oil
500 gramsLamb neck fillet
Sauce
250 gramsBaby spinach leaves
1 smallonion
250 gramsChestnut mushrooms, trimmed and halved
100 gramsButton mushrooms, trimmed
15 gramsButter
300 mlSingle cream
1/2 tspPaparika
3 tspBrandy

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Steps

20 mins

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.