Individual Lamb Wellington Parcels With A Madeira Sauce Recette

Elevate your dinner party with these elegant, cost-effective Lamb Wellington Parcels! A delightful twist on the classic beef Wellington, this recipe boasts rich, tender lamb encased in flaky pastry, complemented by a luxurious Madeira sauce infused with earthy morel mushrooms. Perfect for a romantic dinner or a sophisticated gathering, this recipe offers restaurant-quality taste and presentation without the hefty price tag. Feel free to upgrade with fresh foie gras (as used in our Beef Wellington recipe) for an even more decadent experience.

Préparation 30 min

Cuisson 65 min

Calories 1033.4 kcal

Protéines 30g

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Individual Lamb Wellington Parcels With A Madeira Sauce

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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

Fat

107g

Carbs

27g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Lamb Recipes Mushroom Recipes European French Fall Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation For 1 Or 2 Main Dish Lamb Sheep Meat Number Of Servings 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Individual Lamb Wellington Parcels With A Madeira Sauce ?

Individual Lamb Wellington Parcels With A Madeira Sauce prend environ 95 minutes du début à la fin — environ 30 minutes de préparation et 65 minutes de cuisson.

Combien de calories contient Individual Lamb Wellington Parcels With A Madeira Sauce ?

Individual Lamb Wellington Parcels With A Madeira Sauce contient environ 1033.4 calories par portion, avec environ 30 g de protéines, 27 g de glucides et 103 g de lipides.

De quels ingrédients ai-je besoin pour Individual Lamb Wellington Parcels With A Madeira Sauce ?

Les principaux ingrédients de Individual Lamb Wellington Parcels With A Madeira Sauce sont Lamb Fillets, Chanterelle Mushrooms, Swiss Brown Mushrooms, Butter, Green Onions, Fresh Chives. Consultez la liste complète avec les quantités ci-dessus.