Wellington, a traditional British dish, is also popular in Ireland and other parts of Europe. Try this elegant take on the classic from Aventura Catering for a main dish recipe, or use smaller phyllo squares to create hors d’oeuvres sized portions.
2 pounds lamb loin, cut into 6 main course portions, or smaller
4 teaspoons butter
2 teaspoons olive oil
1 cup shallots, chopped
2 cups mushrooms, chopped
½ cup bread crumbs
2 each egg yolks
¼ cup parsley, chopped
6 cups beef broth
1 cup red wine
6 pieces pastry or phyllo dough squares
Salt & pepper to taste
1. Preheat a skillet over medium heat and add olive oil.
2. Salt and pepper lamb pieces and brown in skillet.
3. Remove the lamb and set aside to cool.
4. For the sauce, use the same pan with the juices from the meat. Add red wine & beef broth to the skillet and cook until the mixture thickens. Finish sauce with 2 tsp. of butter, then set aside and keep warm.
5. In a separate pan, melt butter & sauté shallots, mushrooms & parsley for 10-15 minutes.
6. Remove from heat and while still hot, add bread crumbs and 1 egg yolk then set aside to cool.
7. Roll out pastry dough and cut into squares approximately 5” each.
8. Place one portion of lamb in each square and top the meat with the mushroom mix.
9. Wrap the pastry dough around the meat and allow to cool.
10.Preheat oven to 400 degrees F. Brush the top of the Wellingtons with egg yolk and place in the pre-heated oven. Bake until the tops are golden brown.
11.Serve Wellingtons with the warm pan sauce and your favorite sides.
Serves 6 as written, or use smaller phyllo squares to create hors d’oeuvres-sized portions.