Andouille-stuffed Lamb Tenderloin With Rosemary Butter Glaze

Total Time: 46 mins Preparation Time: 40 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 2 lamb tenderloin
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 1/2 cups chopped onions
• 1/2 cup chopped celery
• 1 cup chopped bell pepper
• 1 lb chopped andouille sausage
• 2 tablespoons butter
• 1 tablespoon chopped garlic
• 1 teaspoon tabasco sauce
• 1 cup chicken stock
• 3/4 cup fresh breadcrumb, very fine
• 3 tablespoons softened butter
• 2 cloves garlic
• 1/2 teaspoon fresh rosemary, chopped
• 2 ounces highly reduced veal stock or 2 ounces beef stock or 2 ounces demi-glace

Recipe

• 1 melt the butter in a large skillet over high heat.
• 2 add half each of the onions, celery, and bell pepper, and saute until lightly browned.
• 3 add the remaining onions, celery, and bell pepper, along with the andouille, butter, and tabasco.
• 4 saute about three minutes.
• 5 add the chicken stock and bring to a boil.
• 6 reduce to a simmer and cook until most of the fat rises to the surface; skim this off, and cook until all the liquid has been absorbed, but the mixture is still moist.
• 7 stir in the bread crumbs to combine completely.
• 8 turn the mixture out onto a sheet pan to cool.
• 9 with a knife-sharpening steel or the handle of a wooden spoon, push a hole into the large end of the lamb tenderloin, going in as deep as you can.
• 10 pack this hole with the cooled stuffing.
• 11 (you will be surprised how much the meat will stretch, and how much stuffing will fit, but it does take a little patience.) heat up a grill or a large cast iron skillet, and sear the outside of the stuffed tenderloins.
• 12 do not cook through yet.
• 13 you can prepare the dish up to this point and hold it in the refrigerator for later use the same day.
• 14 (in fact, this helps the stuffing to set.) let cool.
• 15 to finish the stuffed lamb, slice the tenderloin into discs about three-fourths inch thick.
• 16 coat lightly with flour, salt, and pepper.
• 17 heat the olive oil in a skillet on top of the stove and put the lamb discs in.
• 18 put the skillet into a preheated 400-degree oven, and cook until medium--about six minutes--turning once.
• 19 remove lamb and keep warm make the sauce in the skillet in which the lamb was roasted.
• 20 melt 1 tbs of the butter, and saute the garlic and rosemary for about two minutes.
• 21 add the veal stock or demi glace.
• 22 bring to a boil, then remove from the heat.
• 23 whisk in the remainder of the butter to create an emulsified sauce.
• 24 spoon the sauce onto the plate and place the lamb discs on top.