Porcini Crusted Elk "Wellington", Creamed Spinach And Foie Gras In Puff Pastry
Serves: 5
Madilyn Boehm
1 January 1970
Based on User reviews:
58
Spice
55
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
1
Dredge loin in flour and shake off any excess
2
Dredge in eggs and then roll in the dried mushroom dust
3
In a hot skillet, add canola oil to coat the bottom, and sear each fillet over high heat until seared on all sides
4
Set aside
5
In a pot of boiling, salted water, blanch spinach for about 1 minute, until leaves are tender
6
Strain and immediately place in a bowl with ice and water to stop the cooking process
7
Squeeze out any excess water from the spinach with your hands and place in a food processor
8
Add Parmesan, heavy cream, butter, and salt and pepper, to taste
9
Process until mixture is smooth and resembles a course paste
10
Spread the spinach mixture on 1 (16-inch) sheet of plastic wrap
11
The mixture should be 1 inch from the edge and about 8 inches long
12
Place seared loin on the far end of the spinach and use the plastic wrap to surround the rest of the meat with the spinach
13
Twist the ends to make the roll tight
14
Place in the refrigerator for 1 hour to set the spinach
15
Remove puff pastry from the freezer to thaw
16
Preheat oven to 375 degrees F
17
Roll out puff pastry until 1/4-inch thick
18
Place as many rolls as you can side by side on the sheet and cut pastry in between them (you will have the long strips from the width of the rolls)
19
Roll each piece of pastry around the roll, leaving the twisted plastic sticking out the side, like candy
20
Roll until the pastry overlaps and cut off any excess
21
Brush the end with egg wash and seal tightly
22
Press the pastry firmly around the roll and squeeze the ends around the plastic
23
Prick pastry with a fork in several places
24
Place on a sheet pan or cookie sheet lined with parchment paper and place in the oven for 15 to 20 minutes, until puff pastry is golden brown
25
To make sure meat is cooked to your liking, cut in half and check the doneness
26
If the meat is too rare, place the meat back in the oven for a few more minutes
27
Remove from oven and let rest for 5 minutes
28
Cut each steak in half
29
Hold on to the bundle as you pull the plastic wrap out the side
30
To do this, grab the end of the plastic that was sticking out (the twisted end) and pull
31
Some of the spinach mixture will be lost but most will still be inside
32
In a spice grinder (coffee grinder) grind mushrooms until finely ground
33
Do not use your regular coffee grinder
34
Purchase one especially for grinding spices