- 8 elk fillets (about 4 ounces each)
- 2 tablespoons olive oil
- 1/2 pound fresh mushrooms, chopped
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced 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
- 3 tablespoons all-purpose flour
- 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 small 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 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. Serve with pastry. Yield: 8 servings.
Originally published as Elk Wellington in Taste of Home October/November 2003, p21
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