1/2 kg of store-bought puff pastry
4 slices of iguana meat (400 g) 1 cm thick
1 egg for brushing
For the sauce:
2 tablespoons of butter or margarine
1 medium onion, finely chopped
1 1/2 tablespoons of all-purpose flour
1/2 cup of red wine
1 cup of cooking broth from the meat
1 tablespoon of orange zest
1/2 kg of store-bought puff pastry
4 slices of iguana meat (400 g) 1 cm thick
1 egg for brushing
For the sauce:
2 tablespoons of butter or margarine
1 medium onion, finely chopped
1 1/2 tablespoons of all-purpose flour
1/2 cup of red wine
1 cup of cooking broth from the meat
1 tablespoon of orange zest
Melt the butter or margarine in a small pan
Add the onion and cook for 5 minutes over low heat, stirring occasionally
Add the flour and cook for another 2 minutes, stirring constantly
Add the wine and let it simmer for 5 minutes, stirring constantly
Add the cooking broth and orange zest
Increase the heat and cook until boiling, without stopping to stir
Remove from heat and reserve
Roll out the puff pastry into 4 squares of 15 cm
Place each square of pastry over a slice of meat and fold the pastry down, closing it well
Place the 4 medalions in a lightly greased baking dish
Bake in a moderate oven (180°C) for 10 minutes, brush with egg and bake for another 10 minutes or until the pastry is golden
Heat the sauce and serve alongside the medalions
Serves 4
