How to cook Lamb fillet with mushroom and spinach sauce

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We hope you got benefit from reading it, now let's go back to lamb fillet with mushroom and spinach sauce recipe. You can have lamb fillet with mushroom and spinach sauce using 11 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Lamb fillet with mushroom and spinach sauce:

1. Get 2 tbsp of Olive oil.
2. Provide 500 grams of Lamb neck fillet.
3. Prepare of Sauce.
4. Take 250 grams of Baby spinach leaves.
5. Prepare 1 small of onion.
6. You need 250 grams of Chestnut mushrooms, trimmed and halved.
7. Use 100 grams of Button mushrooms, trimmed.
8. Provide 15 grams of Butter.
9. Take 300 ml of Single cream.
10. Prepare 1/2 tsp of Paparika.
11. Prepare 3 tsp of Brandy.

Steps to make Lamb fillet with mushroom and spinach sauce:

1. Heat 1tbsp oil in large frying pan. Cook the lamb over high heat. Turning frequently for 1-2 mins until browned and sealed all over..
2. Reduce the heat and leave to cook gently while making the sauce, turning once..
3. Melt the butter with the remaining tbsp of oil in a separate large frying pan..
4. Cook the mushrooms and onion over high heat, stirring frequently for 5 mins. Add the paparika and cook, stirring for 1 min. Add the brandy and cook for a few secs until it has evaporatwd, then remove from the heat and add cream and spinach..
5. Return the pan to the heat, toss and cook for 3-4 mins over a gentle heat until the spinach has wilted and the sauce is hot..
6. Slice the lamb thickly, arrange on plate and spoon large spoonfuls of the mushroom and spinach sauce over..

Heat the oil in a large pan over a medium-high heat. Pour over the Patak's Rogan Josh Cooking Sauce. Add the mushrooms and korma paste; fry, stirring, for another minute. Add the coconut milk and stock and bring to the boil. Add the spinach and stir over the heat for a minute or two until it has wilted.

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