Lamb fillet & asparagus

For ➍
600 g lamb fillet
200 g asparagus tips
1 dl cream
2 cloves of garlic
1 shallot, chopped
2-3 dl lamb stock
200 g asparagus (without tips)

Make the sauce: cook the no-tips asparagus in a little milk. Puree.
Sauté the chopped shallot. Add the lamb stock, bring it to boil. Add the pureed asparagus. Season with salt and pepper .
Cook the asparagus tips in some butter or oil: brown them on high heat, then turn the heat down to cook them.
Season the meat and sear it on both sides. Add the garlic cloves. Transfer to an oven at 180°C for 10 m. Let the meat rest briefly.
Serve the lamb, asparagus sauce and the tips of the asparagus and baked potatoes on hot plates.

Read tip on cooking asparagus.
Read tip on cooking lamb fillet.

Lamb fillet & endives' mash

For ➍
5 large potatoes
30 g of butter
600 g lamb fillets (4 pieces)
olive oil
1 leek
2 carrots
½ celeriac

Fry the endives in a casserole with a knob of butter, salt and pepper. Let caramelize.
Peel the potatoes and boil them in salted water. Mash the potatoes in a sieve and mix with the endives. Season with salt and pepper. Also add 2 knobs of butter.
Fry the lamb fillets for 3 m on each side in olive oil. Season with salt and pepper.
Peel the leeks, carrots and celery. Cut into very thin strips and fry it until golden brown at 180°C.
Slice the lamb fillets.
Serve with the endives mash and vegetables.

tip: cooking lamb fillet in the oven

Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Combine the anchovy, garlic, rosemary, thyme and extra virgin olive oil in a small bowl. Season with pepper.
Place 1 lamb backstrap on a clean work surface. Use a sharp knife to make a horizontal cut, about three-quarters deep, in the side of the lamb (don't cut all the way through). Open the lamb to sit flat. Spread with one-third of the anchovy mixture. Fold to enclose the filling. Use unwaxed white kitchen string to tie at 2 cm intervals. Repeat with remaining lamb and anchovy mixture.
Heat the olive oil in a large non-stick frying pan over high heat. Cook the lamb for 1½ m each side. Transfer to the prepared tray. Bake for 10 m for medium or until cooked to your liking. Cover with foil and set aside for 5 m to rest.
Remove the string from the lamb and thickly slice to serve.

tip: cook boneless lamb fillets

Remove the tenderloin fillets from the refrigerator and let them reach room temperature in a shallow dish. Lamb fillets need high heat to sear properly. Placing cold fillets in a hot pan lowers the temperature of the oil too much, too fast, and interrupts the searing process.
Pat the fillets dry with a paper towel and season them to taste with kosher salt and freshly ground black pepper. Using only salt and pepper preserves the delicate flavor of the tenderloin.
Pour a few tbs of flavorless oil, such as sunflower or canola oil, in a heavy-bottomed saute pan and swirl it to coat. Stainless steel pans work best, because they retain heat well, but you can also use a nonstick saute pan.
Place a sprig or 2 of fresh herbs, such as thyme or rosemary, in the pan. The oil releases the herbs' flavors, which flavor the lamb as it cooks.
Set the stove to medium-high and let the oil heat for about 5 m, or until it appears to shimmer in the pan. The shimmering lets you know it's hot enough.
Place the lamb fillets in the pan, spacing them about 2.5 cm apart. Don't overcrowd the pan, or it will take the oil too long to heat back up, which prevents a good sear.
Sear the lamb fillets 2 full m and tilt the sauté pan towards you slightly, still keeping the edge of it on the burner. You want to tilt it just enough for the oil to collect at the bottom where you can spoon it up.
Spoon the hot oil up and pour it over the top of the fillets. Spoon-basting helps the fillets cook evenly, and keeps them covered in the herb-infused oil.
Cook the fillets another 3 m, which makes 5 m total. Turn the filets over with tongs and sear the other side for 2 full m. Tilt the pan towards you again, and spoon-baste the other side of the fillets a few times.
Cook the lamb fillets for 5 m, bringing the total cooking time to 10 m. The lamb fillets are medium-rare to medium after 10 m of total cooking, depending on their thickness. If you want the lamb well-done, lower the heat to medium and cook the fillets another 4 or 5 m.
Remove the fillets and place them on a plate. Cover the lamb fillets loosely with aluminum foil and let them rest for 12 to 15 m before serving.

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