Lamb Tenderloin

Ingredients

• 3 tablespoons olive oil
• 12 pc. Lamb tenderloin 3-4 oz. each
• 12 pc cremini mushrooms - cut in half
• 12 pc cippolini onion - cut in half
• 12 pc grape tomato
• 1/2 cup lamb stock or low sodium beef broth
• 2 lbs. spinach leaves - de-stemmed coarsely chopped
• 1/4 lb. arugula
• 1/4 cup white wine
• 2 cups balsamic vinegar reduced to ¼ cup
• 1 clove garlic
• 1 pc finger hot pepper ( or jalapeno ) seeded
• 1 bunch basil
• 1/4 cup olive oil

Instructions

1. 1
   Pulse all marinade ingredients (garlic, hot pepper, basil, 1/4 cup olive oil) in food processor until smooth - consistency is reached, coat tenderloin thoroughly, and marinade overnight.
2. 2
   Set heavy fry pan on medium high heat, add oil. Sear lamb tenderloin and add onion and mushroom. Reduce heat to medium and add grape tomato.
3. 3
   Cook for five minutes, turning lamb and vegetables occasionally. Deglaze pan with white wine and add stock. Reduce stock by one half.
4. 4
   Serve over spinach, arugula and drizzle balsamic reduction over top.