Daring Outdoors

This Rustic Elk Wellington is a novel and delicious twist on a classic recipe. The earthy flavors of the wild mushrooms and herbs combine beautifully with the rich, robust flavor of the elk, all encased in a crisp, golden puff pastry. This dish is an ode to the wild, a taste of a hunting expedition brought to the comfort of your own kitchen. Enjoy this decadent treat!

Preparation Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes
Servings: 6

Ingredients:

• 1.5 pounds elk tenderloin
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 shallots, finely chopped
• 2 cups mixed wild mushrooms, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, finely chopped
• 1/2 cup dry white wine
• 8 slices of prosciutto
• 2 tablespoons Dijon mustard
• 1 sheet of puff pastry, thawed
• 1 egg, beaten

Instructions:

1. Preparing the Elk Tenderloin: Preheat the oven to 400°F (200°C). Begin by seasoning your majestic elk tenderloin with a generous sprinkle of salt and pepper. Heat olive oil in a pan over high heat. Sear each side of the tenderloin until a delicious golden-brown crust forms, about 2-3 minutes per side. Remove from the pan and set it aside to cool.
2. Creating the Mushroom Duxelles: Melt the butter in the same pan. Add the garlic and shallots, sautéing until soft and fragrant. Stir in the finely chopped wild mushrooms, thyme, and rosemary, cooking until the mushrooms have released their moisture and the mixture has a paste-like consistency. Add the white wine and let the mixture simmer until all the liquid has evaporated. Remove from the heat and allow it to cool.
3. Assembling the Wellington: Lay out the prosciutto slices on a sheet of cling film, slightly overlapping, to form a rectangle large enough to envelop the tenderloin. Spread the cooled mushroom duxelles over the prosciutto. Then, spread the Dijon mustard over the cooled elk tenderloin. Carefully roll the tenderloin in the prosciutto-mushroom blanket using the cling film to assist and make a tight barrel shape. Chill this in the fridge for 15 minutes.
4. Wrapping the Pastry: Roll out the puff pastry on a floured surface to a size that will wrap your elk-prosciutto roll completely. Remove the cling film from the elk roll, place it in the center of the pastry. Fold the pastry over the roll, trim any excess, and seal the edges. Brush the pastry with the beaten egg to give it a beautiful golden finish when baked.
5. Baking the Wellington: Place your wrapped elk Wellington onto a baking tray lined with parchment paper. Bake in the preheated oven for 25-30 minutes or until the pastry is a deep golden brown. Use a meat thermometer to ensure the internal temperature reaches 145°F for medium-rare.
6. Rest and Serve: Remove the Wellington from the oven and let it rest for 10 minutes to allow the flavors to meld and the meat to relax. Slice it into thick medallions and serve with roasted vegetables and a rich gravy for a true rustic feast.