Filet Mignon of Lamb with Sautéed Spinach and Spring Vegetables
In my interview with Chef Alain Braux, we talked about his cookbook How to Lower Your Cholesterol with French Gourmet Food, and I asked him to share a recipe from the book.
Until I read his book, I found it difficult to believe you could lower your cholesterol by eating French food. Forget cholesterol; I didn't think you could even lose weight.
This recipe calls for lamb filets, which you may not find at your local supermarket, but I've seen them at Wegmans and some other specialty markets. If you have a local butcher, they should be able to get them for you.
Chef Braux tells you how to prepare sautéed spinach and spring vegetables to serve with the lamb - perfect for this time of year.
Lamb Filet Mignon with Sauteed Spinach Recipe
- Using a cast iron enamel cast iron roaster with a lid like Le Creuset or a Dutch oven, melt the butter in the olive oil.
- Salt and pepper the lamb fillets. Sauté them for 2 minutes on each side.
- Add the thyme, cover the pot and continue to cook for another 3-4 minutes.
- Take the meat and thyme out and reserve on a hot plate in a warm place. Deglaze the meat juices with the white wine.
- Add the small diced vegetables and cook another 5-6 minutes while stirring until tender.
- In a separate frying pan, sauté your spinach in melted butter until tender.
- When ready to serve, place the sautéed spinach on the lower portion of a hot plate; with a slotted spoon, top the cooked spinach nicely with the sautéed vegetables (drain and save the sauce).
- Place the lamb filets on the top portion of the plate and coat with the sauce and Voila!