Name: Elk Tenderloin Wellington
Prep time: 2 h
Cook time: 45 min
Total time: 2 h 45 min
Yield: 8-10
Cuisine: American Wild Game
Ingredients: 3 lbs elk tenderloin, trimmed and tied; 2 tablespoons grapeseed oil; 1 lb puff pastry, thawed; 8 oz mushroom duxelles; 4 oz pâté de foie gras; 6 thin slices prosciutto; 2 egg yolks, beaten; 2 tablespoons Dijon mustard; Salt and pepper to taste; *Mushroom Duxelles:**; 1 lb mixed mushrooms, finely chopped; 2 shallots, minced; 2 cloves garlic, minced; 2 tablespoons butter; 1/4 cup white wine; Salt and pepper to taste

1Setup & Prepare

About This Recipe

This show-stopping Wellington wraps tender elk tenderloin in mushroom duxelles and flaky puff pastry, creating the ultimate special occasion centerpiece. The advanced technique requires skill but delivers restaurant-quality results with perfectly cooked elk encased in golden, buttery pastry.

Cultural Context

Named after the Duke of Wellington, this dish represents the pinnacle of French pâtisserie technique applied to premium game meat. The original used beef tenderloin, but elk's superior flavor and lean texture actually improves upon the classic preparation, creating a dish worthy of the most sophisticated dinner parties.

3Cooking Instructions

Duxelles Preparation: Sauté shallots and garlic in butter until soft. Add mushrooms and cook until all liquid evaporates, about 15 minutes. Season and cool completely.
Tenderloin Searing: Season tenderloin with salt and pepper. Sear in hot oil on all sides until browned but still rare, about 6 minutes total. Cool completely and brush with mustard.
Pastry Assembly: Roll pastry into rectangle large enough to encase tenderloin. Spread duxelles down center, lay prosciutto over duxelles, spread pâté over prosciutto.
Wellington Assembly: Place seared tenderloin over pâté. Brush pastry edges with egg wash, fold over filling, and seal seams carefully. Turn seam-side down.
Decoration: Score decorative pattern on top and brush entire surface with egg wash. Chill 30 minutes to set.
Baking: Bake at 425°F for 15 minutes, then reduce to 400°F and bake 25-30 minutes more until golden brown and internal temperature reaches 135°F.
Resting: Rest 10 minutes before slicing to allow juices to redistribute.
Service: Slice with sharp knife to showcase beautiful layers. Serve immediately.

4Chef's Notes & Pairings

Chef's Notes

All components must be completely cool before assembly to prevent soggy pastry
Sharp knife is essential for clean slicing that shows the layers
This is the ultimate special occasion dish - plan accordingly

Wine Pairing

Prestigious Burgundy or vintage Champagne - wines with the elegance and complexity worthy of this ultimate preparation.

Nutrition Facts

Per serving: 625 calories, 42g protein, 38g fat, 28g carbohydrates. Ultimate luxury preparation.

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