Fillet
1 kg of lamb fillet
Salt and black pepper to taste
Sauce
1 1/2 cup of beef broth (if desired, dissolve 1 tablet in the same amount of water)
1/2 cup of white wine
2 tablespoons of pineapple gelatin
1 1/2 tablespoons of butter
4 tablespoons of wheat flour
1 medium onion, finely chopped
Salt to taste
Accessory
Grill
Fillet
1 kg of lamb fillet
Salt and black pepper to taste
Sauce
1 1/2 cup of beef broth (if desired, dissolve 1 tablet in the same amount of water)
1/2 cup of white wine
2 tablespoons of pineapple gelatin
1 1/2 tablespoons of butter
4 tablespoons of wheat flour
1 medium onion, finely chopped
Salt to taste
Accessory
Grill
Sauce
1
In a small pan, melt the butter and cook the onion until it's translucent
Add the wheat flour and stir constantly over low heat for three minutes or until golden
2
Partially warm the wine
Add it to the flour mixture, stirring continuously, and cook for three minutes, forming a paste
3
Add the beef broth and mix well
Cook for an additional three minutes, stirring constantly, to reduce the liquid
Remove from heat, blend in a blender, and strain through a fine-mesh sieve
4
Return the sauce to the pan and add the gelatin
Let it simmer for three minutes, stirring occasionally. Reserve
Fillet
Season the lamb fillets with salt and black pepper, drizzle with oil, and grill for five minutes per side or until browned on the outside and pink on the inside
Remove from heat and slice into portions
Serve hot plates with the sauce around it
Garnish with salad and, if desired, sprinkle chopped parsley over the plate
Serve very warm.
