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 or possibly wine and stock mixed
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Fillet Steak Parcels With Red Wine And Kidney Gravy
Servings: 2
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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