Lamb Wellington with Red Wine Demi-Glace

• Trim Lamb loins before cooking.
• Heat 2 tablespoons of oil in a sauce pan. Sear the lamb on all sides and set aside. To that same pan, add the chopped onions and mushrooms, cooking them until they become tender. Add white wine and stir well. Let mixture reduce until all liquid is gone. Add salt and pepper to taste, and a 1/2 teaspoon of the chopped thyme and rosemary. Let cool.
• Rub the lamb with the mustard, and sprinkle with the fresh herbs.
• Roll out the dough and dock with a fork. Cut the dough into four squares. Lay some of the mushrooms on top of the dough, leaving some dough exposed on both ends. Place the lamb on top of the mushrooms. Pull the two exposed ends of the dough over the lamb and press down. Pull the long end over the lamb and roll it so the seam is on the bottom. Brush with the egg.
• Bake in a 350-degree oven until golden brown.

Sauce Instructions:

• Heat the oil in a small sauce pan. Saute the shallot until it starts to brown. Add the red wine and reduce by half. Add the beef stock and reduce again by half. Whisk in butter and balsamic vinegar.