Fillets Of Lamb With Tarragon Recipes

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ROAST LEG OF LAMB WITH TARRAGON-MINT BUTTER



Roast Leg of Lamb with Tarragon-Mint Butter image

Provided by Betty Rosbottom

Categories     Lamb     Roast     Easter     Dinner     Mint     Family Reunion     Tarragon     Butter     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 15

Herb butter:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 tablespoons chopped fresh tarragon
3 tablespoons chopped fresh mint
4 teaspoons tarragon vinegar
2 teaspoons coarse kosher salt
For lamb:
1 6 1/2-pound leg of lamb with bone, well trimmed
1 tablespoon 1-inch-long very thin strips orange peel (orange part only)
2 tablespoons olive oil
Coarse kosher salt
2 cups dry red wine
1 1/3 cups low-salt chicken broth
2 teaspoons finely grated orange peel
Fresh tarragon and mint sprigs (for garnish)

Steps:

  • For herb butter:
  • Stir butter, tarragon, mint, tarragon vinegar, and 2 teaspoons coarse salt in medium bowl until well blended. Transfer 1/4 cup herb butter to small bowl and reserve for vegetables. DO AHEAD: Can be made 1 day ahead. Cover both bowls and chill. Bring medium bowl of herb butter to room temperature before using.
  • For lamb:
  • Using small sharp knife, make 1-inch-deep slits all over lamb. Insert 3 or 4 orange peel strips into each slit. DO AHEAD: Can be made 1 day ahead. Enclose lamb in plastic wrap and chill.
  • Position rack in bottom third of oven and preheat to 450°F. Heat oil in very large skillet over medium-high heat. Sprinkle lamb with coarse salt and pepper. Add lamb to skillet; cook until brown on all sides, about 8 minutes. Transfer to roasting pan. Brush with 2 tablespoons herb butter. Roast lamb 15 minutes. Brush again with 2 tablespoons herb butter.
  • Reduce temperature to 350°F. Continue to roast lamb until thermometer inserted into thickest part registers 135°F to 140°F for medium-rare, about 55 minutes. Transfer lamb to platter; reserve pan. Tent lamb loosely with foil; let rest 30 minutes.
  • Spoon fat off any juices in roasting pan. Place pan over 2 burners on high heat. Add wine and broth and bring to boil, whisking to scrape up browned bits. Boil until sauce is reduced to 2 cups, about 5 minutes. Whisk in remaining herb butter and grated orange peel. Season sauce to taste with coarse salt and pepper.
  • Spoon vegetables around lamb on platter; garnish with fresh herb sprigs. Serve with sauce.

FILLETS OF LAMB WITH TARRAGON



Fillets Of Lamb With Tarragon image

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 whole skinless, totally lean fillets of lamb or lamb tenderloins, about 1 pound total weight
Salt to taste if desired
Freshly ground pepper to taste
1 egg
1 tablespoon water
2 tablespoons flour
1 cup fine fresh bread crumbs
1/4 cup finely grated Gruyere or Parmesan cheese
2 tablespoons corn, peanut or vegetable oil, approximately
2 tablespoons butter
1 tablespoon finely chopped fresh tarragon

Steps:

  • Cut each lamb fillet crosswise into 4 equal portions.
  • Place the pieces, one at a time and cut side down, on a sheet of plastic wrap or wax paper. Cover with another sheet of plastic wrap or wax paper. Pound lightly to flatten each piece.
  • Sprinkle the pieces on both sides with salt and pepper.
  • Beat the egg with the water and pour the mixture into a flat dish with raised edges.
  • Dip the pieces of meat in flour on both sides. Shake off excess.
  • Dip the pieces in the egg mixture, coating them well. Combine the bread crumbs and cheese and dip the pieces in the mixture to coat on both sides. Pat lightly to make the crumbs adhere.
  • Heat 2 tablespoons oil in a nonstick skillet and add as many pieces as the skillet will hold. This may have to be done in two steps, depending on the size of the pieces. Cook two minutes on one side and turn. Turn and cook two minutes on the second side. Continue cooking, adding a little more oil as necessary until all the pieces are cooked. Transfer the pieces to a serving dish as they are cooked.
  • Pour off the fat from the skillet. Wipe out the skillet and add the butter. Heat the butter until melted and add the tarragon. Cook about 4 seconds, shaking the skillet. Pour the tarragon butter over the meat and serve.

Nutrition Facts : @context http, Calories 355, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 20 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 7 grams, Sodium 348 milligrams, Sugar 2 grams, TransFat 0 grams

ROAST FILLET OF BEEF WITH CORNICHON TARRAGON SAUCE



Roast Fillet of Beef with Cornichon Tarragon Sauce image

Categories     Milk/Cream     Mixer     Mustard     Roast     Beef Tenderloin     White Wine     Chill     Tarragon     Gourmet

Yield Serves 18

Number Of Ingredients 9

3 trimmed 3-to-3 1/2-pound fillets of beef, tied at room temperature
1/3 cup vegetable oil
2 sticks (1 cup) unsalted butter, softened
2/3 cup Dijon-style mustard
1 1/4 cups minced shallot
5 cups dry white wine
1/2 cup minced fresh tarragon leaves or 2 tablespoons dried
1/3 cup heavy cream
40 cornichons (French sour gherkins, available at specialty foods shops and some supermarkets), cut into julienne strips (about 1 cup)

Steps:

  • Rub the fillets with the oil, season them with salt and pepper, and in a large roasting pan, leaving space between the fillets, roast them in a preheated 550°F. oven for 23 minutes, or until a meat thermometer registers 130°F., for medium-rare meat. Transfer the fillets to a platter and let them stand, covered loosely with foil, for 15 minutes. In a bowl with an electric mixer cream together the butter and the mustard. In a large saucepan combine the shallot, the wine, and the tarragon and cook the mixture over moderately high heat until the wine is reduced to about 1 cup. The mustard butter and the shallot mixture may be made 1 day in advance and kept covered and chilled. Reheat the shallot mixture before continuing. Add the cream and the cornichons, reduce the heat to low, and whisk in the mustard butter, a little at a time, and any meat juices that have accumulated on the platter. Season the sauce with salt and pepper and keep it warm, but do not let it boil. Slice the fillets and nap the meat with the sauce.

FISH FILLETS WITH LEMON TARRAGON BUTTER



Fish Fillets With Lemon Tarragon Butter image

This one came from my stash. I can't remember its original source but it is one of our favorites. I love tarragon with anything!!

Provided by TXOLDHAM

Categories     Very Low Carbs

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 4

3/4 lb white fish fillet (cod, sole, orange roughly, talapia, mahi mahi)
3 tablespoons butter, divided
1 1/2 tablespoons fresh lemon juice
1 tablespoon chopped fresh tarragon

Steps:

  • Salt and pepper tops of fish.
  • Melt 1 tablespoon butter in a skillet.
  • Add fish, top side down and cook over high heat until brown on the bottom, 3 to 5 minutes.
  • Turn and cook until fish flakes, about 3 minutes. Timing depends on thickness of the fish.
  • Remove to a platter.
  • Over low heat, add remaining 2 tablespoons butter to skillet.
  • Stir in lemon juice and tarragon.
  • Spoon over fish.

Nutrition Facts : Calories 316, Fat 19.7, SaturatedFat 11.4, Cholesterol 160.1, Sodium 247.1, Carbohydrate 2.2, Fiber 0.2, Sugar 0.3, Protein 32

FLATHEAD FILLETS WITH A TARRAGON BUTTER



Flathead Fillets With a Tarragon Butter image

This is a very simple dish, it does not take much time to make, is really healthy and looks wonderful. When I lived in Australia I used to make this with flathead fillets, but these fish are native to Australia, so now I have moved I have had to adapt. The other night when I made these I used really small fillets of perch, so adapt the recipe for what you can get, I have also made this with small sea brim fillets, so it is versatile, just make sure they a little fillets.

Provided by The Flying Chef

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

12 -16 small fish fillets, flathead if you live in OZ (I say 12-16 depending on whether you want to do 3 or 4 fillets per person, I prefer 4 so take your p)
2 tablespoons plain flour
2 -4 teaspoons garlic powder (Depending on personal taste.)
2 medium sweet potatoes (about 500g in weight.)
salt and pepper
200 g baby asparagus
200 g snow peas
80 g melted butter
1 1/2 tablespoons tarragon, coarsely chopped

Steps:

  • Peel sweet potato and cut into thick slices (about 2cm each slice). Boil steam or microwave until just tender. Heat some oil in a pan, add sweet potato slices and brown on both sides.
  • Mix flour with some salt and pepper, sprinkle fish with garlic on both sides, dip fillets into flour, shake off any excess.
  • Add fillets to a heated pan and cook until browned on both sides, remember they are small fillets so cooking time will be quick.
  • Boil, steam or microwave the asparagus and snow peas until just tender.
  • Mix tarragon with melted butter.
  • To Serve: Divide sweet potato among plates, top with vegetables, then place fish on top of them. Drizzle combined melted butter and tarragon over.

MEDALLIONS OF LAMB WITH LEEKS AND TARRAGON SAUCE



Medallions of Lamb With Leeks and Tarragon Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 boneless, skinless loins of lamb, about 1 1/2 pounds trimmed weight
Salt to taste if desired
Freshly ground pepper to taste
1 or 2 leeks, about 3/4 pound
3 tablespoons butter
3/4 cup fresh or canned chicken broth
3 tablespoons heavy cream
2 tablespoons olive oil
3 tablespoons finely chopped shallots
3 tablespoons dry white wine
1 teaspoon tomato paste
1 tablespoon finely chopped fresh tarragon, or 1/2 tablespoon dried tarragon

Steps:

  • If any fat remains on the loin of lamb pieces after they are trimmed, carefully cut it away. Place each loin of lamb on a flat surface and cut crosswise into four pieces of equal size. This will yield eight pieces.
  • Place each piece upright (grain side up) and pound lightly with a flat mallet. The flattened pieces will measure about half an inch thick. Sprinkle with salt and pepper.
  • Trim off stems of the leeks. Cut leeks crosswise into 1 1/2-inch pieces. Cut each piece lengthwise into very thin shreds (julienne). Put leeks in a saucepan and add 2 tablespoons of the butter, salt and pepper.
  • Cook leeks over moderate heat, stirring occasionally, about one minute. Add 1/4 cup of the chicken broth and cover. Continue cooking about 10 minutes. Add cream and cook, uncovered, about three minutes.
  • Meanwhile, heat olive oil in a heavy skillet and add medallions of lamb. Cook about two minutes over relatively high heat until browned. Turn pieces and continue cooking about four to five minutes to the desired degree of doneness. Transfer pieces to a warm platter.
  • Pour off fat from the skillet and wipe skillet with paper towels. Add remaining tablespoon of butter to the skillet. When it is hot add shallots and cook briefly, stirring. Add wine, chicken broth and tomato paste. Stir. Add any liquid that may have accumulated from the lamb pieces. Cook the sauce, stirring, until it is reduced to one-half cup. Stir in tarragon.
  • Spoon sauce over meat. Serve with leeks in cream sauce on the side.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 32 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 15 grams, Sodium 532 milligrams, Sugar 3 grams, TransFat 0 grams

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