Lamb tenderloin with marsala syrup & amp; truffle pasta

Ingredients for Lamb tenderloin with marsala syrup & amp; truffle pasta

Instructions for Lamb tenderloin with marsala syrup & amp; truffle pasta

To prepare the Lamb tenderloin with marsala syrup & amp; truffle pasta recipe, please follow these instructions:

Put the lamb in marsala and let it pull for at least 1 hour in the fridge.

Cut the jam in paper jam slices. The most beautiful slices (about 1/3 of the trench) are stored for decoration. The rest of the truffle slices are boiled for 5 minutes in chicken broth and cream until the consistency is creamy. Taste the sauce with cognac, salt and pepper.

Take the meat off the marinade, which is stored for later, and dip the meat dry. Bring it for 1 minute with high heat in butter and raise it approx. 5 minutes by medium heat. Season with salt and pepper and let the meat rest for a few minutes before cutting into slices. Cook the marinade vigorously so that it has a consistency like thin syrup.

Cook the pasta as directed on the package and immediately turn the drip paste into the truffle sauce. Put the truffle pasta on hot plates and decorate with truffles. Add the sirloin slices, together with steamed vegetables, sprinkle with marsalasirup and serve immediately.