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Filet of Elk En Croute

Filet of Elk En Croute

Author: Fred Minnick

Author: Fred Minnick

Chef Lenny McNab
Kessler Canyon Guest Ranch

 

Filet of Elk

Ingredients

2 5-ounce center cut elk filet mignons

1 tablespoon garlic, minced

1 tablespoon chopped fresh thyme

1/2 tablespoon cracked black pepper

1 tablespoon vegetable oil

 

Directions


1. Crank up the grill as high as it will go.

2. Mix together the garlic, thyme, pepper and oil. Rub the filets thoroughly with the mixture. Let them sit out until the grill gets really hot.

3. Place filets on the grill, lightly salt and cook until just above rare. Remove from the grill and place in refrigerator until completely cooled.

 

Mushroom Duxell

Ingredients

1 pound button mushrooms

1/2 small white onion

1 tablespoon fresh garlic

1 tablespoon fresh thyme

1 cup heavy cream

Pinch of salt

Pinch of pepper

Pinch of nutmeg

 

Directions

1. Use a blender to finely chop the mushrooms, onions, garlic and thyme. Remove from the blender and put into a stockpot or small saucepan. Add the cream and a pinch of nutmeg.

2. Cook over medium-high heat until it begins to evaporate and starts to become very, very thick. Stir occasionally. Don’t let burn. Salt and pepper to taste.

3. When finished, place in refrigerator until completely cool.

 

Mallard Foie Gras

Ingredients

A few nice pieces of mallard duck foie gras

A little flour

Salt & Pepper

Vegetable Oil

 

Directions

1. Cut the foie gras about 3/4 inches thick and about as big as a good size money clip.

2. Salt and pepper each piece and coat with flour.

3. Put a pan on high heat and allow it to get hot. Add a touch of oil followed by the foie gras. Sautéing the foie gras should take only about 20 seconds per side. If left in the pan too long, it will render down to nothing but fat.

4. Remove the lightly browned pieces from the pan, place in refrigerator until completely cool.

 

Filet of Elk En Croute

Ingredients

A sheet or two of frozen puff pastry (thawed)

Egg wash made from 2 eggs and 1 tablespoon of water

Grilled elk filets, cooled

1 recipe Mushroom Duxell, cooled

1 recipe Mallard Foie Gras, cooled

 

To Assemble

1. Take a good size (8-inch square) piece of thawed puff pastry and place it on your workstation. Lightly coat the pastry with egg wash.

2. Place one piece of cooled foie gras into the center of the pastry.

3. Place a couple spoonfuls of cooled Mushroom Duxell on top of the foie gras.

4. Place the cooled grilled filet on top of the Mushroom Duxell.

5. Wrap the pastry around the mixture tightly but gently making sure not to rip any hole in the pastry.

6. Place stuffed pastry on a greased sheet pan and brush with more egg wash. Lightly salt the top with kosher or sea salt.

7. Bake in a 375 degree oven for 15-20 minutes.

8. Remove from the oven and place onto plate of demi-glace and grilled asparagus. Dribble little drops of balsamic vinegar and truffle oil around the plate and serve.

Filet of Elk En Croute

STORY BY
PHOTOGRAPHY BY

Filet of Elk En Croute

STORY BY
PHOTOGRAPHY BY
‘‘

Author: Fred Minnick

Chef Lenny McNab
Kessler Canyon Guest Ranch

Filet of Elk
Ingredients
2 5-ounce center cut elk filet mignons
1 tablespoon garlic, minced
1 tablespoon chopped fresh thyme
1/2 tablespoon cracked black pepper
1 tablespoon vegetable oil
Directions
1. Crank up the grill as high as it will go.
2. Mix together the garlic, thyme, pepper and oil. Rub the filets thoroughly with the mixture. Let them sit out until the grill gets really hot.
3. Place filets on the grill, lightly salt and cook until just above rare. Remove from the grill and place in refrigerator until completely cooled.

Mushroom Duxell
Ingredients
1 pound button mushrooms
1/2 small white onion
1 tablespoon fresh garlic
1 tablespoon fresh thyme
1 cup heavy cream
Pinch of salt
Pinch of pepper
Pinch of nutmeg
Directions
1. Use a blender to finely chop the mushrooms, onions, garlic and thyme. Remove from the blender and put into a stockpot or small saucepan. Add the cream and a pinch of nutmeg.
2. Cook over medium-high heat until it begins to evaporate and starts to become very, very thick. Stir occasionally. Don’t let burn. Salt and pepper to taste.
3. When finished, place in refrigerator until completely cool.

Mallard Foie Gras
Ingredients
A few nice pieces of mallard duck foie gras
A little flour
Salt & Pepper
Vegetable Oil
Directions
1. Cut the foie gras about 3/4 inches thick and about as big as a good size money clip.
2. Salt and pepper each piece and coat with flour.
3. Put a pan on high heat and allow it to get hot. Add a touch of oil followed by the foie gras. Sautéing the foie gras should take only about 20 seconds per side. If left in the pan too long, it will render down to nothing but fat.
4. Remove the lightly browned pieces from the pan, place in refrigerator until completely cool.

To Assemble Filet of Elk En Croute
Ingredients
A sheet or two of frozen puff pastry (thawed)
Egg wash made from 2 eggs and 1 tablespoon of water
Grilled elk filets, cooled
1 recipe Mushroom Duxell, cooled
1 recipe Mallard Foie Gras, cooled
1. Take a good size (8-inch square) piece of thawed puff pastry and place it on your workstation. Lightly coat the pastry with egg wash.
2. Place one piece of cooled foie gras into the center of the pastry.
3. Place a couple spoonfuls of cooled Mushroom Duxell on top of the foie gras.
4. Place the cooled grilled filet on top of the Mushroom Duxell.
5. Wrap the pastry around the mixture tightly but gently making sure not to rip any hole in the pastry.
6. Place stuffed pastry on a greased sheet pan and brush with more egg wash. Lightly salt the top with kosher or sea salt.
7. Bake in a 375 degree oven for 15-20 minutes.
8. Remove from the oven and place onto plate of demi-glace and grilled asparagus. Dribble little drops of balsamic vinegar and truffle oil around the plate and serve.

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Filet of Elk En Croute

Author: Fred Minnick

Chef Lenny McNab
Kessler Canyon Guest Ranch

Filet of Elk
Ingredients
2 5-ounce center cut elk filet mignons
1 tablespoon garlic, minced
1 tablespoon chopped fresh thyme
1/2 tablespoon cracked black pepper
1 tablespoon vegetable oil
Directions
1. Crank up the grill as high as it will go.
2. Mix together the garlic, thyme, pepper and oil. Rub the filets thoroughly with the mixture. Let them sit out until the grill gets really hot.
3. Place filets on the grill, lightly salt and cook until just above rare. Remove from the grill and place in refrigerator until completely cooled.

Mushroom Duxell
Ingredients
1 pound button mushrooms
1/2 small white onion
1 tablespoon fresh garlic
1 tablespoon fresh thyme
1 cup heavy cream
Pinch of salt
Pinch of pepper
Pinch of nutmeg
Directions
1. Use a blender to finely chop the mushrooms, onions, garlic and thyme. Remove from the blender and put into a stockpot or small saucepan. Add the cream and a pinch of nutmeg.
2. Cook over medium-high heat until it begins to evaporate and starts to become very, very thick. Stir occasionally. Don’t let burn. Salt and pepper to taste.
3. When finished, place in refrigerator until completely cool.

Mallard Foie Gras
Ingredients
A few nice pieces of mallard duck foie gras
A little flour
Salt & Pepper
Vegetable Oil
Directions
1. Cut the foie gras about 3/4 inches thick and about as big as a good size money clip.
2. Salt and pepper each piece and coat with flour.
3. Put a pan on high heat and allow it to get hot. Add a touch of oil followed by the foie gras. Sautéing the foie gras should take only about 20 seconds per side. If left in the pan too long, it will render down to nothing but fat.
4. Remove the lightly browned pieces from the pan, place in refrigerator until completely cool.

To Assemble Filet of Elk En Croute
Ingredients
A sheet or two of frozen puff pastry (thawed)
Egg wash made from 2 eggs and 1 tablespoon of water
Grilled elk filets, cooled
1 recipe Mushroom Duxell, cooled
1 recipe Mallard Foie Gras, cooled
1. Take a good size (8-inch square) piece of thawed puff pastry and place it on your workstation. Lightly coat the pastry with egg wash.
2. Place one piece of cooled foie gras into the center of the pastry.
3. Place a couple spoonfuls of cooled Mushroom Duxell on top of the foie gras.
4. Place the cooled grilled filet on top of the Mushroom Duxell.
5. Wrap the pastry around the mixture tightly but gently making sure not to rip any hole in the pastry.
6. Place stuffed pastry on a greased sheet pan and brush with more egg wash. Lightly salt the top with kosher or sea salt.
7. Bake in a 375 degree oven for 15-20 minutes.
8. Remove from the oven and place onto plate of demi-glace and grilled asparagus. Dribble little drops of balsamic vinegar and truffle oil around the plate and serve.

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