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.
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
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
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.
Hello! All photos and content are my property. Please do not use my photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Lamb Fillet with Aniseed Sauce