Filets Mignon of Lamb
Chef Alain Braux
Written by Chef Alain Braux

This is a very nice spring recipe for lamb filets. Ask your butcher to cut the lamb filets for you. (You may have to special order in advance). This is where having a friendly butcher simplifies your life. Dont forget to tip him!

Servings: 4

Prep Time: 20 min.

Cooking Time: 20 min.


  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 8 lamb filets
  • 2 thyme sprigs
  • Sea salt
  • Ground black pepper
  • 1 carrot, peeled and diced small
  • 1 turnip, peeled and diced small
  • 1 zucchini, unpeeled and diced small
  • ½ cup dry white wine
  • 2 Tbsp butter
  • 1 pound baby spinach


  1. Using a Le Creuset cast iron enamel roaster with a lid (or a Dutch oven), melt the butter in the olive oil. Salt and pepper the lamb filets. Sauté them for 2 minutes on each side. Add the thyme, cover the pot and continue to cook for another 4-5 minutes.
  2. Take the meat and thyme out and reserve on a hot plate in a warm place. Deglaze the meat juices with the white wine. Add the small diced vegetables and cook another 5-6 minutes while stirring until tender.
  3. In a separate frying pan, sauté your spinach in melted butter until tender.
  4. When ready to serve, place the sautéed spinach on the lower portion of a hot plate; with a slotted spoon, top the cooked spinach nicely with the sautéed vegetables (drain and save the sauce). Place the lamb filets on the top portion of the plate and coat with the sauce and Voila!


About the author

Chef Alain Braux

Chef Alain Braux

Chef Alain Braux is the Executive Chef and Nutrition Therapist at A Votre Santé – To Your Health Nutritional Services, a health food consulting private practice. He is an award-winning executive chef and best-selling and award-winning food and health author.