Apr 4, 2012 3:18 PM
2 each 6-ounce lamb loin
2 tablespoons olive oil
1 cup mushroom duxelle
½ cup feta cheese
1 sheet puff pastry plus additional for garnish if desired
1 large egg white, beaten
an egg wash made by beating 1 large egg yolk with 1 teaspoon of water
1/2 cup Merlot wine
1 cup beef demi
In a bowl mix together the duxelle and cheese. In a sauté pan over medium high heat add the oil and then sear each side of the lamb loins to a golden brown. Place the loins on a plate and then place in the refrigerator to cool. On a floured surface, layout the puff pastry and cut it in half. For each wellington, first place one half of the feta and duxelle mixture on the puff pastry, near the end closest to yourself and spread out to be roughly the same shape as the loin. Then place the lamb loin atop the mixture. Brush the edges of the puff pastry with the egg white and then fold the far end of the puff pastry towards yourself, enclosing the loin. Crimp the edges of the puff pastry with your fingers, repeatedly folding and overlapping the dough in one-inch sections, similar to a calzone.
Transfer the wellington to a greased or parchment-lined baking pan or shallow roasting pan and brush the dough with some of the egg wash. With extra dough, cut the shapes with decorative cutters. Arrange the cutouts on the dough decoratively, brush them with the remaining egg wash, and chill the loin for at least 1 hour and up to 2 hours. Bake the loin in the middle of a preheated 400°F oven for 12 minutes, reduce the heat to 350°, and continue to bake the wellington for 5 to 10 minutes more, or until the meat thermometer registers 130°F for medium-rare meat and the pastry is cooked through. Let the wellington rest for 15 minutes.
To make the sauce, reduce the merlot by half in a sauce pan over medium heat, then add the demi and simmer for 5 minutes. Serve the wellington with the sauce, rosemary roasted potatoes and sautéed spinach or your other favorite sides.