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Lamb Wellington served with a rich red wine sauce

Lamb Wellington served with a rich red wine sauce

serves 6


4 sprigs of rosemary, leaves picked off

6 lamb fillets weighing approx. 175g each

5 tbsp olive oil

300g chestnut mushrooms, finely chopped

3 leeks, white part only, finely chopped

3 cloves of garlic, crushed

200ml white wine

800g rolled puff pastry

1 egg, beaten


Preheat the oven to 200°C.

Sprinkle the rosemary onto a plate. Season the lamb with salt and pepper then roll it in the rosemary. Heat 2 tbsp of oil in a frying pan and sear the lamb for 2 minutes each side, set aside to cool.

Heat the remaining oil in the pan and gently fry the mushrooms, leeks and garlic for about 4 minutes, stir in the wine and cook until the wine has completely evaporated, leave to cool.

Cut the pastry into 6 rectangles big enough to wrap around the fillets. Divide the mushroom mixture evenly on the rectangles and place a lamb fillet on top. Wrap the pastry around each fillet and brush with beaten egg. Place onto a baking tray, sealed side down, and bake in the oven for 25 minutes until golden brown.

Red wine sauce

300g shallots, sliced

5 tbsp olive oil

2 garlic cloves, crushed

1 sprig rosemary

6 tbsp balsamic vinegar

450ml red wine

450ml beef stock

knob of butter


Sauté the shallots in a medium sized saucepan with the oil for 3 minutes, stirring till lightly coloured. 

Season with ground black pepper, add the garlic and the sprig of rosemary. Continue cooking for a further 3 minutes, stirring to stop shallots sticking. Pour in the vinegar and cook until evaporated to a syrup.

Add the wine and cook until reduced by two thirds.

Add the beef stock, turn down the heat and simmer until again reduced by two thirds. Pour through a sieve, pressing down on the shallots to remove all liquid, whisk in the knob of butter and season to taste.


By Nikki Legon

© Living Magazine