Filet Mignon of Lamb with Sautéed Spinach and Spring Vegetables
A delicate and savory dish, lamb tenderloin with sautéed spinach elegantly combines tender meat with fresh, vibrant greens.
In this recipe, the lamb is first seasoned with a carefully balanced mix of herbs and spices to enhance its natural flavors. Then, it is seared to lock in juices, creating a golden-brown crust while keeping the inside juicy and tender.
Meanwhile, the spinach is prepared with a gentle sauté in garlic-infused olive oil, allowing its flavor to develop while maintaining its bright color and soft texture. The spinach, with its earthy taste and light texture, perfectly complements the richness of the lamb, offering a fresh contrast and adding a healthy, nutrient-packed element to the plate.
Throughout the preparation, attention is given to maintaining the quality of each ingredient. This dish presents a satisfying harmony between simplicity and sophistication by allowing the natural flavors to shine. Ideal for both special occasions and weeknight dinners, lamb tenderloin with sautéed spinach is sure to impress. This recipe is designed with ease in mind, enabling even novice cooks to produce a restaurant-quality meal with minimal steps.
Lamb Filet Mignon
The term "filet mignon" typically refers to a particular cut of beef, specifically the tenderloin, which is known for its tenderness and lack of fat. When it comes to lamb, there isn't an exact equivalent to the beef filet mignon, but the closest cut in terms of tenderness and quality would be the lamb tenderloin.
The lamb loin is found along the animal's back and includes the tenderloin. If you are looking for the most tender cut of lamb that would be the closest analogy to a filet mignon, you should ask your butcher for lamb tenderloin or lamb loin fillets.
What Are the Characteristics of the Lamb Tenderloin?
The lamb tenderloin is a small, lean, and extremely tender cut of meat that is part of the lamb loin.
Length: It is typically about 6-8 inches long.
Diameter: It is slender, with a diameter of about 1-1.5 inches.
Shape: It is a cylindrical muscle, tapering slightly towards one end.
Weight: Each lamb tenderloin usually weighs between 4 to 8 ounces.
Visual Description: The lamb tenderloin is a long, narrow strip of meat. It is very lean, with little to no visible fat. The muscle has a fine grain, making it particularly tender.
Cooking Methods: Due to its tenderness, the lamb tenderloin is best suited for quick-cooking methods such as grilling, pan-searing, or roasting. It should be cooked to medium-rare to medium to preserve its tenderness and avoid drying out.
Flavor Profile: Compared to other lamb cuts, the tenderloin has a mild, delicate flavor, making it a versatile choice for various seasonings and marinades.
Serving: Often, the tenderloin is served whole or sliced into medallions. It is ideal for elegant presentations and gourmet dishes.
Where to Buy
The only store I've seen lamb tenderloin sold by itself is Wegmans Food Market in Pennsylvania. If you have a local butcher, you may ask them if they can get it for you.
I've never seen lamb tenderloin served in any of the many restaurants I've been to over the years, so if you have seen it on the menu, please let me know.
Lamb Tenderloin
📖 Recipe
Lamb Filet Mignon with Sauteed Spinach Recipe
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 lamb tenderloins
- 2 sprigs thyme
- sea salt
- ground black pepper
- 1 carrot peeled and diced small
- 1 turnip peeled and diced small
- 1 zucchini unpeeled and diced small
- ½ cup dry white wine
- 2 tablespoons butter
- 1 pound baby spinach
Instructions
- 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!
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