Lamb tenderloin with creamy polenta and thyme jus

Lamb tenderloin at its best: seared to a golden brown, pink inside, served on a bed of creamy polenta with a rich thyme jus. Impressive on the table, surprisingly doable in the kitchen.

📝 Ingredients

• 600 g lamb tenderloin (for 4 people)
• Salt and pepper
• 2 tbsp olive oil
• 30 g butter (for frying)
• 3 garlic cloves, halved
• 4 sprigs fresh thyme (for frying)
• For the thyme jus:
• 1 shallot, finely chopped
• 2 garlic cloves, finely chopped
• 4 sprigs fresh thyme
• 150 ml red wine
• 300 ml lamb stock
• 20 g cold butter
• Salt and pepper
• For the polenta:
• 800 ml chicken stock
• 180 g quick-cooking polenta
• 40 g butter
• 50 g Parmesan, grated
• Pinch of nutmeg
• Salt and pepper

👨‍🍳 Instructions

1. 1Make the thyme jus: heat a splash of olive oil in a saucepan over medium heat. Gently soften the shallot and garlic, add the sprigs of thyme and deglaze with the red wine. Reduce the wine by half, then add the lamb stock and simmer gently until it has reduced to a light sauce. Strain the jus, season with salt and pepper and stir in a knob of butter for shine.Make the polenta: bring the chicken stock to a boil in a large pan. Gradually pour in the polenta in a thin stream, stirring constantly. Turn the heat down and keep stirring until the polenta is thick and cooked, about 5 to 7 minutes. Stir in the butter and Parmesan, season with salt, pepper and a pinch of nutmeg. Keep warm with the lid on the pan.Take the lamb tenderloin out of the refrigerator 20 minutes before cooking. Pat the meat dry with kitchen paper and season generously with salt and pepper.Heat a knob of butter together with a splash of olive oil in a heavy frying pan over high heat. Sear the lamb tenderloin all over until golden brown, about 2 minutes per side. Add the halved garlic cloves and extra sprigs of thyme to the pan and spoon the pan juices over the meat as it cooks.Let the lamb tenderloin rest for 5 minutes on a cutting board, loosely covered with aluminum foil. Then slice the meat on the diagonal.Spoon a generous ladle of creamy polenta into the center of each dinner plate. Place the slices of lamb tenderloin on top and pour the warm thyme jus over generously. Garnish with a fresh sprig of thyme if you like and serve immediately.