Roast beef and venison with potato parcels and Madeira sauce

The main course at my birthday party consisted of two types of roast meat; beef and venison, puff pastry and potato parcels and a creamy Madeira sauce.

The meat was simply prepared by trimming it, letting it reach room temperature, season and sear it all around in a hot pan and then transfer to the oven until pinkish red in the middle. Cover and let rest for 10 minutes and then slice finely.

Served with a simple yet delicious Madeira sauce (reduce Madeira wine and beef stock with fried onions, then add cream and Maizena starch to thicken, season to taste) this was a wonderful meal. But what really made it come together were the puff pastry and new potato parcels with parmesan and parsley. So yummy!

Puff pastry and potato parcels with parmesan and parsley, serves 3-4 portioner

6-8 large new potatoes, diced and par-boiled

1 roll all-butter puff pastry

100 ml grated parmesan + extra to top

2-3 tbsp creme fraiche

1 tbsp chopped parsley

salt and pepper

Roll out the puff pastry and divide it into six squares. Use a cupcake tin and place cover six of the holes with the puff pastry squares. Mix parmesan, creme fraiche and parsley in a bowl, season. Press as much of the potato you can into the buff pastry shells and top with a dollop of the parmesan mixture. Add some grated parmesan on top. Season and bake in 200C for about 20 minutes. Can be reheated.

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