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Lamb Fillet with Mustard Pear Sauce




Source of Recipe


unsure






Recipe Introduction


serves 4

Serve with seasonal veg such as asparagus, peas, salad or mashed potato. If desired use pork instead of lamb.





List of Ingredients



• 2 pears; peeled, halved and cored.
  
• 1/2 cup freshly squeezed orange juice
  
• 1/2 cup dry white wine
  
• 1/2 cup water
  
• 2 tbs oil
  
• 1 tbs brandy
  
• 1 tbs butter
  
• 4 x 200g lamb fillets, trimmed
  
• 2 cloves crushed garlic
  
• 2 tsp seeded mustard
  
• 1 tbs cornflour
  






Instructions



1. Combine pear halves with orange juice, wine and water in a saucepan.
   
2. Bring to boil and simmer until just tender. Drain, reserving liquid. Slice pears thinly.
   
3. Heat oil and butter and cook fillets in pan to liking. Remove, drain and keep warm.
   
4. Add garlic and mustard to pan, stir in reserved liquid blended with cornflour. Stir until mixture boils and thickens.
   
5. Add brandy and pear slices. Serve the fillets sliced with the sauce and seasonal veg.