|Linda's Elk Tenderloin in Phyllo Pastry with Madeira Sauce
Easy & very elegant. You can use puff pastry instead of Phyllo pastry. The main cooking of the Elk meat comes with the searing, so later it only warms while the pastyr is baking. The Phyllo pastry is buttery, flakey, golden brown and delicious. This is also excellent made ahead and sliced and served cold for a buffet or an elegant picnic.
3 pounds Elk Tenderloin
Salt & Pepper
1Tablespoon sweet butter
1/2 pound mushrooms, minced & thoroughly dried
2 shallots minced
1 package Phyllo pastry
1/2 cup melted butter
Preheat oven to 400 degrees. Rub Elk Tenderloin with salt & pepper. In a heavy skillet sear the Elk meat over hight heat in oil & butter until brown on all sides to seal in the juices. Set aside. In the same pan, saute` mushrooms and shallots for 2 to 3 minutes or until soft. Set aside. Layer 12 pieces of phyllo pastry together, brushing each layer with melted butter. Cover the Elk Tenderloin with spinach leaves and spread about half of the mushroom mixture on the pastry then place the seared Elk meat on top. Place remaining mushrooms on top of meat and fold the phyllo dough around the tenderloin. Prepare an additional 5 to 6 layers of phyllo pastry, each brushed with butter. Place Elk in a buttered baking pan and bake for about 40-45 minutes or until pastry is browned and flakey. Remove Elk to a serving dish and serve with Madeira sauce.
Linda's Elk Stroganoff
|Linda Reeves (pictured above) CEO of the Montana Elk Company, enjoys sharing her favorite recipes with you. Keep coming back to find new elk recipes that provide great taste, ease of preparation and promote good health.
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