Best 3 Individual Lamb Wellington Parcels With A Madeira Sauce Recipes

INDIVIDUAL LAMB WELLINGTON PARCELS WITH A MADEIRA SAUCE

Steps:

• Melt butter in a pan add mushrooms, cook until soft, add onion, cooking stirring until onion softens, add herbs, cream and salt and pepper, cook until liquid has evapourated., set to one side.
• Lightly flour a surface and roll out puff pastry, cut in half so you have 2 separate sheets, enough to cover both fillets completely, depending on the size of your fillets, you will either use all or have a little left over. I usually make some jam tarts if this is the case.
• Take a lamb fillet and spread half the pate over the top and sides of the meat, press half the mushroom onto the pate.
• Take a pancake and place it on top of the mushroom mixture, carefully turn it over laying it, pancake, mushroom side down onto the pastry, fold up the other part of the pancake to cover underside of lamb, fold remaining pastry over the pancake to form a little parcel, brush joining ends of pastry with milk or eggs to seal. Decorate top of pastry if desired.
• Place lamb parcels on a lightly oiled baking tray and bake in pre-heated oven of 200 degrees Celsius for 30-40 Min's or until pastry is browned and risen.
• Sauce:.
• Bring Madeira and stock to the boil, mix a little water with the cornflour add to sauce and stir until it thickens slightly, add morels and stir to combine.
• To Serve: I served mine over parsnip mash and vegetables and drizzled with the sauce.

BEEF WELLINGTON WITH MADEIRA SAUCE

Steps:

• Preheat oven to 475°. Place the tenderloin in a greased 15x10x1-in. baking pan; fold ends under tenderloin. Bake, uncovered, for 20-25 minutes or until browned. Cover and refrigerate for at least 2 hours or until chilled., For sauce, in a large saucepan, combine the consomme, tomato paste and bouillon granules. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until reduced to 2 cups. , Combine butter and flour until smooth. Stir into sauce, a teaspoon at a time. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in wine and set aside., For the filling, in a large skillet, combine the mushrooms, shallots, ham and 2 tablespoons Madeira sauce. Cook over low heat for 10 minutes, stirring occasionally. Stir in the parsley; cook 10 minutes longer or until liquid has evaporated, stirring occasionally. Set aside., Preheat oven to 425°. On a lightly floured surface, unfold both puff pastry sheets; moisten short side of one sheet with water. Slightly overlap the edge of the remaining sheet over the moistened edge; press edges together. Transfer to an ungreased baking sheet., Spread half of the filling down the center of pastry. Place the tenderloin on the filling. Spread the remaining filling over the top of meat. Bring edges of pastry over the filling and pinch together. Roll to place seam side down. Brush pastry edges with milk; fold edges under meat. If desired, lightly score puff pastry with a sharp knife to form diamond pattern and brush with beaten egg. , Bake, uncovered, until deep golden brown, 40 minutes, covering lightly with foil if needed to prevent overbrowning (meat will be medium-rare). Transfer to a serving platter. Let stand for 15 minutes before slicing. Rewarm Madeira sauce if necessary. Serve with tenderloin.

BEEF WELLINGTON PARCELS WITH RED WINE JUS

Steps:

• Preheat the oven to 425°F
• To make the filling, melt half the butter with half the oil in a frying-pan.
• Add the onion, garlic, and all the mushrooms and sauté for 10 minutes until tender and all the liquid has evaporated. Stir in the parsley, tip into a bowl, season and cool.
• Season the steaks. Wipe out the same frying-pan and heat until hot. Add the remaining oil and sear the seasoned steaks for 20-30 seconds on all sides.
• Cool, then spread over the pate. Cut the pastry into 4 pieces, roll out on a lightly floured surface to 8-10in squares and brush with beaten egg. Divide the mushroom mixture between the squares and place a steak on top, pate-side down. Bring up two opposite corners of the pastry square to overlap the steak in the centre, seal and gently tuck in the sides, brush with a little beaten egg, and bring the remaining two corners up and seal.
• Place the parcels on a heated non-stick baking sheet, brush with beaten egg and bake in the oven for 25 minutes for medium-rare, or 5 minutes more for well done.
• Place the frying-pan that you used to cook the steaks back on the heat. Pour in the wine and allow to bubble down, then simmer until reduced by two-thirds.
• Just before serving, whisk in the remaining butter and season. Serve the beef wellingtons on warmed plates with the broccoli, and a little of the red-wine jus spooned over.