Lamb Fillet with Creamy Metaxa Sauce by Hackfleisch66

Ingredients

• 400g (14 oz) lamb fillets
• 500g (1.1 lb) waxy potatoes, peeled and sliced
• 2 large yellow onions, thinly sliced
• 60ml (1/4 cup) metaxa brandy
• 150ml (2/3 cup) heavy cream
• 2 tbsp olive oil
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper

Instructions

1. Sauté the sliced potatoes in a large pan with 1 tablespoon of olive oil over medium-high heat for 15-20 minutes, flipping occasionally until golden and tender.
2. Season the lamb fillets with salt and pepper while the potatoes cook over medium heat until softened, about 5 min.
3. Sear the lamb fillets in a separate pan with the remaining oil over high heat for 3-4 minutes per side until browned, then remove and let rest.
4. Add the sliced onions to the lamb pan and sauté for 5-7 minutes until softened and lightly caramelized.
5. Deglaze the pan with the Metaxa brandy, scraping up any browned bits from the bottom.
6. Stir in the heavy cream and simmer for 3-5 minutes until the sauce slightly thickens.
7. Return the lamb to the sauce to coat thoroughly before serving alongside the fried potatoes until ready to serve.