Tenderloin of Lamb with Cassis

Serves 4

1 1/3 cup dry red wine
2 shallots, minced
1 clove garlic, minced
1 tsp. fresh thyme, minced
1 tsp. fresh rosemary, minced
1 cup lamb stock or veal
1/4 cup dried black currants
2 tbsp. crème de cassis
Salt and freshly ground pepper
1 – 1 pound whole lamb tenderloin
1/2 cup red currant jelly, melted
4 tbsp. unsalted butter

Combine wine, shallots, garlic, thyme, rosemary in saucepan and boil to reduce to 2 tbsp. Add stock, dried currants and cassis and boil to reduce by ¾ cup. Strain sauce. Season with salt and pepper. Keep warm.

Preheat grill or broiler, brush both sides of lamb very lightly with jelly. Grill 3 minutes per side for medium rare. Let set for five minutes. Slice lamb and arrange on plates. Whisk butter into sauce a tablespoon at a time. Spoon over lamb and serve. Can layer lamb over a bed of sautéed Swiss chard, serve with oven-roasted potatoes.

Pair with Ferrari-Carano Tresor.