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Lamb fillet, aniseed sauce with a dash of Pastis51 or Pernod alcohol (an aniseed alcohol), mushrooms and tarragon, delicious.

Lamb fillet is very well suited for anise flavor; in this sauce, the anise flavor is brought by replacing white wine by Pastis (an aniseed alcohol, not liqueur) and tarragon, which has a remote aniseed flavor.

This dish can be served with polenta, potato purée, and zucchinis for example.

  • 4 servings
  • Easy
  • 40 minutes

Recipe :


28 oz. (800 g.) Lamb fillet, cubed

3 tbsp. olive oil

3 shallots, chopped

8 oz. (250g) mushrooms of Paris, minced

1/4 cup (50 ml). pastis alcohol

1 tsp. corn starch

1/2 cup (180 ml) 1 cup chicken broth, hot

3/4 cups (120 ml) heavy cream

1 tbsp. tarragon, chopped

Salt and pepper to taste

Sear the cubed lamb fillet:

In a large pan, on medium high heat, heat 3 tbsp. olive oil, add the cubes of lamb, sear on all sides, about 2 minutes per side, do not overcook

Remove from pan and set aside

Make the aniseed sauce:

Into the same pan, add olive oil if necessary, add shallots, cook until translucent

Add mushrooms, sear until lightly browned

Add pastis alcohol, cook until almost completely evaporated

Add cornstarch to the chicken broth, stir, pour in the pan, reduce to half

Add heavy cream and simmer until lightly thickened

Add salt and pepper to taste


Add the lamb fillet to the sauce, cook just to re-heat it

Sprinkle about a tbsp. of chopped tarragon, it’s ready!


If you do not like the pastis alcohol or anise flavor, you can use vermouth wine Noilly Prat instead, or simply white wine.


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