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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #for-1-or-2 #main-dish #lamb-sheep #meat #number-of-servings #4-hours-or-less
You'll also love
JAWAD SOLANGI
[email protected]This recipe is a winner! The lamb was cooked perfectly, and the Madeira sauce was divine. I highly recommend this recipe.
awdad wadad
[email protected]This was my first time making lamb wellington, and it turned out great! The instructions were easy to follow, and the end result was a delicious and impressive dish.
Sultan Bin darwish
[email protected]I'm not a huge fan of lamb, but this recipe changed my mind. The lamb was so tender and flavorful, and the Madeira sauce was the perfect complement.
Ssekalo Fred
[email protected]This was a great recipe! The lamb was cooked perfectly, and the Madeira sauce was delicious. I will definitely be making this again.
Shona Jana
[email protected]The Madeira sauce really makes this dish. It's so flavorful and pairs perfectly with the lamb.
Usama Rajpoot1818
[email protected]I love how this recipe uses puff pastry instead of traditional pastry. It makes the lamb wellington so much easier to make.
Aminata Barrie C
[email protected]This lamb wellington recipe is a keeper! It's now my go-to recipe for special occasions.
Red bangla29
[email protected]I made this for my family, and they all loved it. The lamb was cooked perfectly, and the Madeira sauce was rich and flavorful. I will definitely be making this again.
NOOB Gamerz
[email protected]The lamb wellington was a bit time-consuming to make, but it was worth it. The flavors were incredible, and the presentation was stunning.
Modupe Akinjiren
[email protected]This was my first time making lamb wellington, and it came out beautifully! The instructions were easy to follow, and the end result was a delicious and impressive dish.
Bongani Hlongwane
[email protected]The lamb wellington turned out amazing! It was so juicy and tender, and the Madeira sauce was the perfect complement. I will definitely be making this again.
Mister Asad
[email protected]This lamb wellington recipe was a hit! The combination of flavors from the lamb, mushrooms, and Madeira sauce was divine. The pastry was perfectly flaky and golden brown. I highly recommend this recipe for a special occasion dinner.