Show: Apr 3th
2 Lamb Tenderloins, silver skin removed
Salt & Pepper
2 Tbls Dijon Mustard
1⁄2 cup Duxelles*
6-8 strips Bacon
Sprinkle each tenderloin with salt and pepper, turn over and repeat. In a mixing bowl combine 2 Tbls Dijon Mustard with 1⁄2 cup Duxelles*, mixing until it becomes a paste.
Spread half of the mixture on one side of each tenderloin. Wrap each tenderloin with 3-4 strips of bacon. Wrap tightly so as to retain the duxelles mixture against the meat.
Lay them on a preheated grill and cook on all side until nice and brown all over.
*Duxelles is a mixture of finely chopped mushrooms, shallots and herbs slowly cooked in butter until it forms a thick paste.
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