Ingredientes para Individual Lamb Wellington Parcels With A Madeira Sauce
- Lamb Fillets
- Chanterelle Mushrooms
- Swiss Brown Mushrooms
- 2 tbsp butter
- Green Onions
- Fresh Chives
- Fresh Parsley
- Fresh Thyme Leave
- Double Cream
- salt and pepper to taste
- 4 oz chicken liver pâté or foie gras
- 2 sheets of puff pastry
- Pancakes
- 1/4 cup Madeira wine
- Beef Stock
- Cornflour
- Dried Morels
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Cómo preparar Individual Lamb Wellington Parcels With A Madeira Sauce
- Preheat oven to 375°F (190°C).
- Prepare the lamb: Season 2 (6 oz) lamb tenderloin fillets generously with salt and pepper. Sear in a hot pan with 1 tbsp olive oil until browned on all sides. Set aside.
- Make the duxelles: Sauté 1/2 cup finely chopped shallots in 1 tbsp butter until softened. Add 1/2 cup finely chopped mushrooms (cremini or your choice) and cook until tender. Stir in 1 tbsp thyme leaves and 1/4 cup dry sherry. Cook until the liquid evaporates.
- Assemble the parcels: Lay out 2 sheets of puff pastry. Spread a thin layer of pate (chicken liver or foie gras) on each sheet. Top with the duxelles, then place a lamb fillet on top of each duxelles mound. Fold the pastry over to create a parcel, crimp the edges to seal. Brush with 1 egg yolk beaten with 1 tbsp milk.
- Bake: Place the parcels on a baking sheet and bake for 25-30 minutes, or until the pastry is golden brown and the lamb is cooked to your desired doneness (internal temperature of 135-145°F for medium-rare).
- Prepare the sauce: While the parcels are baking, make the Madeira sauce. Deglaze the pan used to sear the lamb with 1/4 cup Madeira wine, scraping up any browned bits. Add 1/2 cup beef broth, 1 tbsp butter, 1 1/2 tbsp chopped dried morels (rehydrated if using dried), and salt and pepper to taste. Simmer for 10 minutes, or until the sauce has thickened.
- Serve: Let the Lamb Wellington parcels rest for 5 minutes before slicing and serving with the Madeira sauce.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
9g
Fat
107g
Carbs
27g
