Lamb Wellington with Red Currant Sauce Jan 8, 2003 16:36:44 GMT -6 Quote Select PostDeselect PostLink to PostMemberGive GiftBack to Top Post by chief_cook2 on Jan 8, 2003 16:36:44 GMT -6 60ml (1/4 cup) oil6 lamb fillets, trimmed30g 92 tbsp.) butter1 onion, chopped2 cloves garlic, crushed375g (about 3/4 pound) mushrooms, chopped1/2 teaspoon cracked black peppercornsl/3 cup chopped fresh parsley6 sheets puff pastryegg yolk to glazeHeat oil in pan, add fillets in single layer, cook until lightly browned all over, drain on absorbent paper, cool.Heat butter in pan, add onion and garlic, cook, stirring until onion is soft. Add mushrooms, cook, stirring until mushrooms are soft and liquid has evaporated. Stir in peppercorns and parsley, cool.Spread each sheet of pastry with one-sixth of the mushroom mixture. Top with a fillet, fold in sides and roll up to form a parcel. Repeat with remaining pastry, mushroom mixture and lamb. Place parcels on greased oven trays, chill for 20 minutes.Just before serving, brush with egg yolk wash, bake parcels in moderate oven for about 20 minutes or until pastry is well browned. Serve with red currant sauce.Red Currant Sauce3 (about 500g) oranges1 cup port1 cup red currant jelly1 teaspoon French mustard1/2 teaspoon cracked black peppercorns1/4 cup chicken stock1 tablespoon cornstarchUsing vegetable peeler, cut rind from 1 orange into thin strips. Squeeze juice from oranges (you will need 2 cups of juice). Combine rind, juice, port, jelly, mustard, and peppercorns in pan. Bring to boil, simmer, uncovered, 10 minutes, stirring occasionally. Stir in blended cornstarch and stock, stir until sauce boils and thickens.