Lamb Tenderloin with Bordelaise Sauce

Tenderloins

• 3 lamb tenderloins per serving
• Fresh garlic
• Pure olive oil
• Bordelaise Sauce (recipe follows)

Marinate lamb with fresh garlic and olive oil. Grill approximately 4 to 5 minutes for medium rare. Serve with Bordelaise Sauce.

Sauce

• 4 shallots, diced
• 1 tablespoon olive oil
• 1/4 pound chopped mushrooms
• 1/2 bottle St. Clement Howell Mountain Cabernet Sauvignon
• 1 teaspoon crushed black pepper
• 1 bay leaf
• 1/2 teaspoon thyme
• 1 quart veal stock
• Salt to taste

1. In 2-quart saucepan, saute shallots in olive oil; add mushrooms and cook 2 to 3 minutes more. Add wine, pepper, bay leaf and thyme.

2. Reduce until only 1/2 cup remains, then add stock and simmer until only 2 cups remain.

3. Strain through fine screen and salt to taste. Serve with 1993 St. Clement Howell Mountain Cabernet Sauvignon.

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