“In honor of Elk Week, here is a delicious take on one of my favorite recipes, Elk Wellington.”
– Remi Warren
- Elk Loin (Backstrap)
- 3 Eggs
- Olive Oil
- Dijon Mustard
- Puff Pastry Dough
- 4 Cloves of Garlic
- Black Pepper
- Coarse Salt
Preparing the Elk Loins
- Tie up any odd sized ones to make an even thickness.
Preparing the Duxelles
- Put garlic, mushrooms, and thyme leaves into a processor.
- Once finely chopped, add to a pan with a few tablespoons of butter and olive oil to sauté.
- Add the salt & pepper to taste.
- Once cooked down, let it cool down a bit.
Preparing the Wrap
- Place plastic wrap down and overlap your prosciutto on top and then coat with a thin layer of the duxelles.
Sear and Prep the Meat
- Season with some salt and pepper.
- In a hot skillet, brown all sides including the ends.
- Once it is all browned, cover with Dijon.
- Be sure to cut out any strings if used.
- Wrap in a plastic wrap and place in fridge so it will keep its shape.
- Preheat oven to 425 degrees.
- Put puff pastry on a surface with flour and roll it out.
Wrapping the Meat
- First make an egg wash by beating a few eggs. This will go on top to create a golden-brown look.
- Next roll your pastry up and enclose the ends and cut off any excess.
- Coat with egg wash. Once you are finished coating, feel free to get fancy and decorate it with some scraps.
- Give a final coat of egg wash and put a few small breather holes in top for heat to escape.
- Place in oven for 30-45 minutes.
- Bake until internal temperature is 125 degrees, never more than that.
- ProTip: If you need to brown the top a little extra, broil once it gets close to temperature.
- Let it rest and then cut into thick slices and enjoy!