Fillet of Lamb in Cabernet Sauce

For the sauce, bring garlic, wine, onion, shallots, culinary herbs and carrots to a boil in a stainless steel pot. Boil liquid to half.

Pour clear soup and reduce to 1/2 l in about 30 min (referring to a preparation with 3/4 l each of wine and clear soup). Strain and pour into a second saucepan. Over low heat, gradually whisk in butter flakes. Keep the sauce warm.

Preheat stove to 230 degrees. Rub meat generously with salt and pepper. Heartily preheat a heavy ovenproof roaster, melt butter in it and brown. Pour in lamb, brown all over. Transfer tenderloin with roasting pan to stove and cook until desired doneness: raw inside in 7-10 min, medium in 12 min Serve with wine sauce.

Fillet of lamb, so the number of servings indicated can be just as smaller.

Our tip: As an alternative to fresh herbs, you can use frozen – they are also characterized by a fresh taste!

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