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1
One hour before you are ready to cook the lamb, remove it from the refrigerator.
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2
Meanwhile, in a 3-quart nonreactive shallow saucepan, bring the wine to a boil.
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3
With a long match, ignite the wine and boil for 2 to 3 minutes, or until the flame subsides and the alcohol evaporates.
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4
Add the carrot, onion, celery and garlic; cook at a low boil for about 10 minutes, or until reduced by half.
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5
Add the demi-glace and simmer about 15 minutes, or until reduced by half.
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6
Remove the pan from the heat; add the rosemary to steep and set aside.
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7
Preheat the oven to 500 degrees.
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8
Heat a large skillet (preferably cast iron) over high heat.
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9
Add 1 tablespoon of the oil.
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10
When the oil begins to shimmer, add about half the loins and brown about 1 minute on each side.
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11
(Do not overcrowd the meat.)
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12
Season with salt and pepper and set aside.
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13
Repeat with the remaining loins.
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14
Return all the loins to the skillet and transfer it to the oven.
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15
Roast the loins for 4 to 5 minutes, or until the meat is firm to the touch and an instant-read thermometer in the thickest part registers 120 degrees.
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16
Transfer the loins to a platter, cover loosely with foil and let stand 5 minutes.
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17
(The temperature will reach 125 to 130 degrees for medium rare.)
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18
Wipe out the skillet.
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19
Brown the tenderloins in batches with the remaining tablespoon of oil for 1 to 1 1/2 minutes per side for medium rare.
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20
Add any juices from the meat to the reserved sauce.
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21
Strain it into a bowl through a fine sieve, pressing the vegetables with the back of a spoon to extract as much liquid as possible.
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22
Wipe out the saucepan, add the strained sauce and return to a simmer.
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23
Whisk in the butter until melted.
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24
Remove from the heat and season with salt and pepper.
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25
(Makes about 1 cup.)
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26
Slice the loins on the bias and the tenderloins into thirds.
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27
Divide among 6 plates, nap with sauce and serve with Roasted Tomatoes and Summer Peas (see recipes).
