Lamb wellington
This is always a highly requested dish for me to make. It does take a little bit of time but it's worth it! You can make it with beef, salmon and this time we'r
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Cooking tools:
- Cast iron skillet
- Food processor
- Nonstick skillet
- Skillet
- Cooling rack
- Plastic wrap
- Tray
- Pastry brush
- Whisk
- Mixing bowl
- Measuring cup
- Oven
- Stove
- Refrigerator
- Chef's knife
- Cutting board
Ingredients
- 1 kg (approx. 2.2 lbs) lamb fillet
- 2 tbsp peanut oil
- 300g (approx. 10.5 oz) Swiss brown mushrooms, which is roughly 2.5 cups chopped
- small bunch of rosemary, finely chopped
- 50g (3.5 tbsp) butter
- 100ml (7 tbsp) brandy
- 150g (1 1/8 cups) flour
- 240ml (1 cup) milk
- 3 eggs
- 5 slices prosciutto
- 2 tbsp Dijon mustard
- 2 sheets butter puff pastry
- flaky sea salt, to finish
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