Lamb Tenderloin with Porto Balsamico Sauce (Updated - v3)

 

 

Preparation time: three quarters to a full hour

Preparation You'll need: a pan a medium pot with lid a casserole dish
Ingredients (for 2 persons) 400 to 500 g lamb tenderloin 4 to 5 small to medium potatoes (firm cooking) 2 ripe Avocados 2 to 3 red hot chillis Even spicier? 1 Habanero 2 to 3 spring onions (complete) 2 cloves of garlic 210 mL portwein 60 mL balsamico Plenty of thyme and rosemary some butter, regular olive oil and sunflower oil
Starting with the potatoes Wash the potatoes and cook them until they start to get soft. In the meantime continue with the sauce.
Preparing the porto-balsamico sauce Cut 2 to 3 spring onions in small pieces, press 2 coves of garlic through a garlic press, heat up a pan and melt some butter. Steam the onions and the garlic for a few minutes, then add 60 mL balsamico and 210 mL porto. Reduce the sauce until almost all is gone and it's getting thick, that takes around 10 minutes. When ready, place in a small bowl on the side.
Get the potatoes into the oven. As soon as the potatoes start to get soft, pour the water, rinse the potatoes with cold water for a moment. Peel them, cut them lenghwise into quarters. Take the casserole dish and put some oil in it. ut the potato quarters in the dish, pour regular olive oil and spread chopped rosemary and thyme over them (around 1 tsp each). Bake them in the preheated oven at 220℃ for around 20 minutes - until they get brown. When the potatoes are baking for around 10 minutes, you can continue with the meat...
The meat You can start with this when you put the potatoes into the oven. The lamb tenderloin can be left as it is, or cut into long strips (about 2-3cm thick). Pour some sunflower oil into a small bowl, add choppped rosemary (approx 1/2 tsp) and ground black pepper. Brush the meat with the marinade and fry them over medium-high heat for 2-3 minutes per side. Remove from pan, wrap in aluminium foil and set aside.
Last steps When the potatoes are almost browned and everything else is ready, put the dinner plates and the small bowl with the sauce in the oven for the last 2-3 minutes. Add the lamb loins to the pan again briefly (approx. 1 minute per side). Take the avocado, cut it in half and remove the seed and the skin. Put all on a large plate for serving, with the hole of the seed looking upwards. That gives a nice place for the sauce. Put the chili next to the avocado.

Everything should be ready roughly at the same time and look like this: