fillet steak parcels with red wine and kidney gravy

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Cooking receipe to make fillet steak parcels with red wine and kidney gravy under category Aga Recipes. You may find some video clips related to this receipe below.

fillet steak parcels with red wine and kidney gravy

25g butter

1 tsp oil

4 sheets filo pastry about 200mm square

2 fillet steaks each weighing about 125g

salt and freshly ground black pepper

2 tbsp red pesto or sundried tomato paste

1 shallot finely chopped or half a small onion

2 lambs kidneys cored and finely chopped

250m1 red wine or wine and stock mixed

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 mixture stacking the sheets in pairs. Return the frying pan to the aga season the steaks and brown them quickly on all sides in the hot 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 minutes until the pastry is crisp.

Meanwhile add the shallot to the meat juices in the pan and fry on the simmering plate until soft.

Add the diced kidney and cook it quickly until just starting to brown (keep a little pink in the kidneys it possible).

Add the wine and cook rapidly until 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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