Lamb Fillet en Croute
By Ocado
Published on 05 September 2024
Food writer Manon Lagrève has created this lamb fillet en croute recipe for an impressive dinner party centrepiece, perfect for Easter. Prepare the day ahead then simply cook to serve as part of Manon’s Easter Feast alongside the ultimate French side dish, Comté Gratin Dauphinois and plenty of greens.Time and servings
2 hrs 30 minsTotal time
2Servings
30 minsPrep time
2 hrsCooking time
Ingredients
- 200g salted butter, cubed and frozen for 20 mins
- 200g plain flour, plus extra for dusting
- 0.25 tsp salt
- 2 tbsp olive oil
- 1 shallot, diced
- 4 garlic cloves, chopped
- 3 handfuls of fresh parsley, chopped
- 2 (200g) lamb fillet
- 1 medium egg, beaten
- 2 rosemary sprigs
Method
Step 1
First, make the rough puff pastry, tip the frozen butter, flour, salt and 80g water into a bowl and roughly mix until it begins to come together then form into a ball. Cover and chill for 20 mins.Step 2
Lightly dust the work surface with flour, tip the dough out and roll to a long rectangle, then fold one third into the centre and then fold over the final third to make a small square. Turn the dough 90° and roll to a long rectangle again. Repeat the folds to make a square, cover and chill again.Step 3
Meanwhile, heat 1 tbsp oil in a frying pan over a low heat and gently fry the shallots for a few mins until beginning to soften. Add the garlic and parsley and continue cooking for 5 mins, scoop out to a bowl to cool.Step 4
Generously season the lamb. Add the remaining 1 tbsp oil to the pan and icrease the heat to medium-high. Add the lamb and brown for 30 secs on each side, set aside to cool.Step 5
Roll the pastry to a rectangle on a lightly floured surface once more, then fold to a square again.Step 6
To assemble the en croutes, roll the pastry to a rectangle large enough to cover both fillets separately. Slice them in half then spread ¼ of the shallot and herb mixture down the centre of each piece of pastry and top each with a lamb fillet, then top each with ½ the remaining mixture.Step 7
Fold the pastry around each fillet to create a parcel, transfer to a lined baking sheet and brush each with the beaten egg. Chill for 30 mins, or up to a day.Step 8
Heat the oven to 200°C/180°C fan/gas 6. Brush the parcels with more egg, top each with a sprig of rosemary and cook for 25-30 mins, until golden and slightly puffed. Leave to rest for 20 mins before slicing to serve.