Elk Wellington with Wild Mushroom Duxelles
Elk Recipe
1Setup & Prepare
About This Recipe
This ultimate centerpiece wraps tender elk tenderloin in wild mushroom duxelles and flaky puff pastry, creating the most impressive special occasion dish possible. The advanced technique requires mastery but delivers unparalleled results with perfectly cooked elk encased in golden pastry.
Cultural Context
This preparation elevates elk to holiday centerpiece status, drawing from British roast beef traditions and Eastern European horseradish culture. The technique originated in English manor houses where game was reserved for special occasions, while horseradish cultivation by Slavic immigrants added the distinctive pungent element that complements elk's mild richness.
2Ingredients
Shopping List
3Cooking Instructions
- Temperature Protocol: Remove from refrigerator 2 hours before cooking (large roast needs time)
- Seasoning: Salt generously 1 hour ahead, brush with mustard mixture
- Searing: 450°F for 20 minutes to develop crust
- Slow Roasting: Reduce to 325°F, cook to 120°F internal (rare)
- Crust Application: Apply horseradish mixture at 110°F internal
- Final Push: Increase to 425°F for final 10 minutes
- Resting: Critical 20-minute rest (temperature rises to 130°F)
4Chef's Notes & Pairings
Chef's Notes
- All components must be completely cool before assembly to prevent soggy pastry
- Sharp carving knife is absolutely essential for clean slicing that shows the layers
- This is the ultimate special occasion dish - plan timing carefully
Wine Pairing
Cabernet Sauvignon (Napa Valley), Barolo, aged Bordeaux
Nutrition Facts
Per serving: 685 calories, 45g protein, 42g fat, 32g carbohydrates. Ultimate luxury preparation for special occasions.
