1/3 Photos of Individual Lamb Wellington Parcels With a Madeira Sauce
1 hr 5 mins
The Flying Chef's Note:
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.)
My Private Note
Units: US | Metric
- 2 lamb fillets
- 90 g chanterelle mushrooms, finely chopped
- 4 swiss brown mushrooms, finely chopped
- 25 g butter
- 2 green onions, sliced finely
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh thyme leave
- 1 tablespoon double cream
- salt and pepper
- 50 g pate (chicken or duck liver, I used duck)
- 1 sheet puff pastry
- 2 pancakes, large enough to cover fillets
- 1Melt 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.
- 2Lightly 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.
- 3Take a lamb fillet and spread half the pate over the top and sides of the meat, press half the mushroom onto the pate.
- 4Take 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.
- 5Place 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.
- 7Bring 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.
- 8To Serve: I served mine over parsnip mash and vegetables and drizzled with the sauce.
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Nutritional Facts for Individual Lamb Wellington Parcels With a Madeira Sauce
Serving Size: 1 (521 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 1033.4
- Calories from Fat 604
- Total Fat 67.1 g
- Saturated Fat 21.5 g
- Cholesterol 82.4 mg
- Sodium 734.2 mg
- Total Carbohydrate 82.8 g
- Dietary Fiber 2.6 g
- Sugars 2.2 g
- Protein 15.3 g
The following items or measurements are not included: