Fillet Steak Parcels With Red Wine And Kidney Gravy Recipe
Servings: 2
Ingredients
- 25 gm butter
- 1 tsp oil
- 4 sht filo pastry about 200mm square
- 2 x fillet steaks each weighing about 125g
- 1 x salt and freshly grnd black pepper
- 2 Tbsp. red pesto or possibly sundried tomato paste
- 1 x shallot finely minced or possibly half a small onion
- 2 x lambs kidneys cored and finely minced
- 250 ml red wine">wine or possibly wine">wine and stock mixed
Directions
- Aga equipment:wire shell on fourth set of runners in roasting oven
- Heat the butter and oil together in a frying pan on the boiling platethen brush the filo pastry with a little of the mix stacking the sheets in pairs. Return the frying pan to the aga season the steaks and brown them quickly on all sides in the warm fat.
- Spread the steaks with half the pesto then wrap each one in pastry gathering the rnrners up into a purse.
- Place the steaks on a buttered baking sheet and cook in the roasting ovenfor 10 min till the pastry is crisp.
- Meanwhile add in the shallot to the meat juices in the pan and fry on the simmering plate till soft.
- Add in the diced kidney and cook it quickly till just starting to brown (keep a little pink in the kidneys it possible).
- Add in the wine and cook rapidly till slightly reduced.
- Stir a further 2 tsp pesto into the sauce and season to taste.
- Serve the steaks on a pool of the kidney gravy with the vegetables of your choice
- Serves 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 2 servings | |
| Calories 289 | |
| Calories from Fat 177 | 61% |
| Total Fat 19.94g | 25% |
| Saturated Fat 7.93g | 32% |
| Trans Fat 0.06g | |
| Cholesterol 29mg | 10% |
| Sodium 212mg | 9% |
| Potassium 187mg | 5% |
| Total Carbs 3.77g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.87g | 1% |
| Protein 1.58g | 3% |
