Individual Lamb Wellington Parcels With A Madeira Sauce Recipe

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.

Prep Time 30 mins

Cook Time 65 mins

Calories 1033.4 kcal

Protein 30g

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Individual Lamb Wellington Parcels With A Madeira Sauce

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for 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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How to Make 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

Frequently Asked Questions

How long does it take to make Individual Lamb Wellington Parcels With A Madeira Sauce?

Individual Lamb Wellington Parcels With A Madeira Sauce takes about 95 minutes from start to finish — roughly 30 minutes to prepare and 65 minutes to cook.

How many calories are in Individual Lamb Wellington Parcels With A Madeira Sauce?

Individual Lamb Wellington Parcels With A Madeira Sauce has approximately 1033.4 calories per serving, with about 30 g protein, 27 g carbohydrates and 103 g fat.

What ingredients do I need for Individual Lamb Wellington Parcels With A Madeira Sauce?

The key ingredients for Individual Lamb Wellington Parcels With A Madeira Sauce are Lamb Fillets, Chanterelle Mushrooms, Swiss Brown Mushrooms, Butter, Green Onions, Fresh Chives. See the full list with measurements above.