Restaurant Recipes
Anthony's Lamb Wellington for One
Ingredients
- Frozen puff pastry sheet, cut 5 x 9 inches
- 5 ounces trimmed lamb loin
- Chicken liver pate
- 5 medium mushrooms, chopped fine
- 2 shallots, chopped fine
- 1 egg, lightly beaten
Instructions
- Sauté mushrooms in a little butter with shallots, salt and pepper until all liquid evaporates. Cool down.
- Sear lamb loin on all sides. Cook rare. Cool down.
- Place pastry on lightly floured surface; in the center place 2 tablespoons mushroom mix. Cut a 1-inch square slice of chicken pate and place over mushrooms. Place lamb on top of pate. Enclose pastry around lamb and seal tightly. Invert and brush with beaten egg.
- Bake in 350 degree F oven for 10 minutes for medium rare.
- Slice and serve over your favorite sauce.
Attribution
Anthony's - Tucson, Arizona