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Fillet Steak Parcels With Red Wine And Kidney Gravy Recipe

by Global Cookbook

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

Directions

1. Aga equipment:wire shell on fourth set of runners in roasting oven
2. 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.
3. Spread the steaks with half the pesto then wrap each one in pastry gathering the rnrners up into a purse.
4. Place the steaks on a buttered baking sheet and cook in the roasting ovenfor 10 min till the pastry is crisp.
5. Meanwhile add in the shallot to the meat juices in the pan and fry on the simmering plate till soft.
6. Add in the diced kidney and cook it quickly till just starting to brown (keep a little pink in the kidneys it possible).
7. Add in the wine and cook rapidly till slightly reduced.
8. Stir a further 2 tsp pesto into the sauce and season to taste.
9. Serve the steaks on a pool of the kidney gravy with the vegetables of your choice
10. Serves 2

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