Te Mana Lamb Wellington Recipe

Prepare the Lamb

Season the Te Mana lamb fillet with salt and black pepper. Sear it in a hot skillet with a bit of oil for 2-3 minutes on each side until browned. Let it rest.

Wrap the Lamb

Roll out the puff pastry sheets and place the cooled mushroom crepe in the center. Place the lamb on top and wrap the pastry around it, sealing the edges. Brush with egg wash.

Bake

Bake in a preheated oven at 200°C (400°F) for about 25-30 minutes until golden brown.

Make the Crepe Batter

In a bowl, whisk together flour, milk, eggs, and melted butter until smooth. Let it rest for 30 minutes.

Cook the Crepes

Heat a non-stick skillet and pour a ladle of batter to form a thin crepe. Cook for 1-2 minutes on each side until golden. Repeat for all batter.

Prepare Mushroom Filling

In a skillet, heat olive oil, add onions and garlic, sauté until translucent. Add mushrooms and cook until softened. Season with salt and pepper. Cool before using.

Prepare the Brussels Sprouts

In a bowl, combine halved Brussels sprouts, salt, and toss well. Let sit for 30 minutes.

Make Kimchi Paste

In a separate bowl, mix gochugaru, minced garlic, ginger, and fish sauce to create a paste.

Combine and Ferment

Combine the Brussels sprouts with the kimchi paste and mix thoroughly. Pack into a jar and let it ferment at room temperature for 1-2 days.

Cook the Potatoes

Boil the peeled and chopped potatoes in salted water until tender, about 15-20 minutes. Drain.

Make the Puree

In a bowl, mash the potatoes with butter and milk until smooth. Season with salt and pepper to taste.

Sauté Ingredients

In a saucepan, melt butter and sauté shallots until translucent. Add sliced mushrooms and cook until browned.

Deglaze and Reduce

Pour in red wine and cook until reduced by half. Add beef stock and reduce until sauce thickens. Season with salt and pepper.