½ cup all purpose cake flour
18 (3 oz. pieces lamb tenderloin, pounded thin)
3 oz. butter
1 clove garlic, minced
1 shallot, minced
6 oyster mushrooms
1 oz. oyster sauce
1 cup lamb broth or beef bouillon
Method: Lightly flour the lamb. In a large skillet, melt the butter and cook until bubbling. Sauté the lamb in the hot butter, until it is done, but rare. Remove to a warm platter. Reduce heat. Add the garlic and shallot to the skillet and sauté until soft, about 3 minutes. Add the oyster mushrooms, broth, and oyster sauce. Cook over high heat, stirring constantly until thicken and smooth, about 5 minutes. Return lamb to the pan to heat through. Serve meat. Serves 6