In a large skillet, heat half of the oil over medium high heat. Sear two pieces of
tenderloin just to brown on all sides, about 2 minutes (sear for an extra minute if you
want your lamb more well done). Repeat with remaining oil and tenderloins. Let cool.
In a small bowl, mix together parsley, garlic, lemon zest, breadcrumbs and anchovies.
Rub mustard over cooled tenderloins. Roll tenderloin in breadcrumb mixture, pressing to
coat all over. Use all breadcrumb mixture.
Roll out puff pastry to make two 6 x 16 inch (16 x 40 cm) rectangles. Cut each rectangle
into four 6 x 4 inch rectangles (16 x 10 cm). Put tenderloin on top of a pastry rectangle
and place another piece of pastry over top. Secure edges with the tines of a fork and
transfer to a parchment lined baking sheet. Repeat with remaining pastry and lamb to
make four individual Wellingtons. Make 3 vent holes on top of the pastry with tip of sharp
knife in each piece. Add water to lightly beaten egg to create egg wash. Brush pastry
with egg wash and sprinkle with coarse salt.
Bake in the centre of a 425 F (220 C) oven until pastry is golden and lamb is medium
rare, about 15 to 17 minutes. Let rest for 10 minutes before serving.
Makes 4 servings.
Tip: The recipe can be prepared up to point of baking, covered and kept in the
refrigerator for up to one day or frozen. If frozen, thaw in refrigerator overnight before
brushing with egg and baking.
Nutritional Information
Per serving:
871.1 calories, 36.6 g protein, 54.0 g carbohydrates, 2.3 g dietary fibre,
2288.3 mg sodium, 56.1 g fat, 7.6 g polyunsaturated fatty acids, 14.3 g saturated fatty
acids, 133.8 mg cholesterol
Source: www.ontariomeatproducts.ca