Elk Wellington
Elk tenderloin wrapped in puff pastry, served with a mushroom and onion sauce.
Ingredients
elk fillets
8 (about 4 ounces each)
olive oil
2 tablespoons
fresh mushrooms (chopped)
1⁄2 pound
fresh parsley (minced)
2 tablespoons
chives (snipped)
2 tablespoons
frozen puff pastry (thawed)
1 package (171⁄4 ounces)
egg
1
cold water
1 tablespoon
finely chopped mushrooms (for sauce)
11⁄3 cups
onion (finely chopped)
1 medium
butter (for sauce)
2 tablespoons
all-purpose flour (for sauce)
3 tablespoons
beef broth
1 can (141⁄2 ounces)
browning sauce (optional)
1 teaspoon
tomato paste (for sauce)
1⁄2 teaspoon
pepper
1⁄4 teaspoon
Instructions
1
Step 1
In a large skillet, brown the elk fillets in oil on both sides; remove and set aside. In a bowl, mix together the mushrooms, parsley, and chives; set aside.
2
Step 2
On a lightly floured surface, roll each sheet of puff pastry into a 16-inch square. Cut each into four 8-inch squares. Place a portion of the mushroom mixture and an elk fillet on each square. Fold the pastry over to enclose the elk, sealing the seams tightly. Place seam-side down on a rack in a 15x10x1-inch baking pan. Beat the egg with the cold water and brush over the pastry. Bake at 350°F for 30-35 minutes, until a meat thermometer reads 160°F.
3
Make the Sauce
Meanwhile, make the sauce: In a saucepan, sauté the mushrooms and onion in butter until softened. Sprinkle with flour and stir until combined. Gradually stir in the broth, browning sauce (if using), tomato paste, and pepper. Bring to a boil and cook, stirring, for 2 minutes until thickened. Spoon over the Wellington.
