Elk Wellington


Ingredients

8 elk fillets (about 4 ounces each)
2 tablespoons Daily Chef 100% Pure 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

Directions

1) 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.
2) 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.
3) 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°.
4) 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.