Chili-rubbed Lamb Tenderloin Recipe With Truffled Blueberry Cabernet Reduction by Chef Adrianne Calvo
Note: 30Seconds is a participant in affiliate advertising programs and this post may contain affiliate links, which means we may earn a commission or fees if you make a purchase via those links.
When we create our dishes, there’s a formula – a Maximum Flavor formula. There must be complimenting contrasting flavors and textures. Together they create a culinary symphony.
Here’s a beautiful lamb recipe with a blueberry Cabernet reduction from my cookbook, The A List.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Ingredients
- 1 8- to 10-ounce lamb tenderloin, trimmed
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 1 teaspoon cumin
- 1 tablespoon canola oil
- 1 cup Cabernet Sauvignon
- 1/2 cup blueberries
- 1/2 cup sugar
- 1 teaspoon white truffle oil
- chives, minced
Here's how to make it:
- On a clean work surface, season lamb tenderloin with chili powder, brown sugar and cumin. Set aside.
- Heat up a large skillet with canola oil to medium-high heat. Carefully place the seasoned lamb in skillet and sear on all sides for a minute each (for medium rare).
- In a small stockpot, add Cabernet, blueberries and sugar. Cook down over medium heat for 12 to 15 minutes. Add truffle oil.
- To plate, slice lamb into 1/4-inch thick slices. Pour sauce over and around the lamb. Garnish with minced chives.
Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.
Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily. Inspire and be inspired.
30Second Mobile, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Related Products on Amazon We Think You May Like:
join discussion