INDIVIDUAL LAMB WELLINGTON PARCELS WITH A MADEIRA SAUCE
This is a different take on my more extravagant beef wellington, an elegant meal that is far more cost effective and it looks and tastes wonderful. Were I have put the pate feel free to use proper fois gras which is what I use in my beef wellington, but of course that is triple the price of getting chicken or duck liver pate. I also bought morel mushrooms to go in the sauce these are a more expensive mushroom but no where near the cost of black truffles, which I use in my wellington recipe. I could not get fresh when I made this so I bought a 20g dried packet and used about half as it was just for two, I yielded around 11/2-2 Tablespoons of chopped morels (didn't measure exact.)
Provided by The Flying Chef
Categories Lamb/Sheep
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 1033.4, Fat 67.2, SaturatedFat 21.6, Cholesterol 82.4, Sodium 734.3, Carbohydrate 82.8, Fiber 2.7, Sugar 2.3, Protein 15.4
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Justin Beiber
[email protected]This lamb wellington is a must-try for any lamb lover!
Biruk Teka
[email protected]I'm not a big fan of lamb, but I loved this lamb wellington!
Prem Tamang
[email protected]This recipe was a bit too complicated for me, but the lamb wellington turned out great!
Linda Marcus
[email protected]The lamb wellington was a bit dry, but the Madeira sauce was amazing.
Torikul Shohag
[email protected]The lamb wellington was delicious, but the Madeira sauce was a bit too sweet for my taste.
Sheikhsakandar Sheikhsakandar
[email protected]This was my first time making lamb wellington and it was a success! The lamb was tender and juicy, and the Madeira sauce was rich and flavorful. I will definitely be making this again.
Jinsar Ahmed
[email protected]The lamb wellington turned out great! The pastry was flaky and the lamb was cooked perfectly. The Madeira sauce was also delicious.
Saqlain
[email protected]This dish was a hit at my dinner party! Everyone loved the lamb wellington and the Madeira sauce. I will definitely be making this again.
Boadu Delove
[email protected]I've never made lamb wellington before, but this recipe was easy to follow and the results were amazing. The lamb was cooked perfectly and the sauce was rich and flavorful. Definitely a keeper!
Zain Ajmal
[email protected]This lamb wellington was absolutely delicious! The Madeira sauce was the perfect complement to the lamb, and the puff pastry was flaky and golden brown. I will definitely be making this again.