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Elk Wellington

8 elk fillets (about 4 ounces each)
2 tablespoons olive or vegetable oil
1/2 pound fresh mushrooms, chopped
2 tablespoons minced fresh parsley
2 tablespoons snipped chives
1 package (17-1/4 ounces) frozen puff pastry, thawed
1 egg
1 tablespoon cold water
MUSHROOM SAUCE:
1-1/3 cups finely chopped mushrooms
1 medium onion, finely chopped
2 tablespoons butter or margarine
3 tablespoons all-purpose flour

Printed from tasteofhome.com Oct 7, 2008

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Elk Wellington cont.

1 can (14-1/2 ounces) beef broth
1 teaspoon browning sauce, optional
1/2 teaspoon tomato paste
1/4 teaspoon pepper

In a large skillet, brown elk fillets in oil on both sides; set aside.
In a bowl, combine the mushrooms, parsley and chives; set aside. On
a lightly floured surface, roll out each sheet of pastry into a
16-in. square. Cut each into four 8-in. squares. Top each square with
mushroom mixture and one fillet. Fold pastry over fillet; seal seams.
Place seam side down on a rack in a 15-in. x 10-in. x 1-in. baking
pan. Beat egg and cold water; brush over pastry. Bake at 350° for

Printed from tasteofhome.com Oct 7, 2008

Elk Wellington

30-35 minutes or until a meat thermometer reads 160°.
Meanwhile, for sauce, saute mushrooms and onion in butter in a
saucepan until tender. Sprinkle with flour; stir until blended.
Gradually stir in the broth, browning sauce if desired, tomato paste
and pepper. Bring to a boil; cook and stir for 2 minutes or until
thickened. Spoon over pastry.

Yield: 8 servings.