Mediterranean Venison Wellington Recipe ( with video)
Mediterranean Venison Wellington, wrapped in puff pastry, with a wine reduction, mushroom pate tucked between the venison tenderloin and pastry.
Course Meat
Cuisine Mediterranean
Prep Time 1 hourhour
Cook Time 40 minutesminutes
Total Time 1 hourhour40 minutesminutes
Servings 6servings
Equipment
Saute pan
Rolling Pin
Basting brush
Meat thermometer
Ingredients
2-3lbsVenison tenderloin
1cupMilk
1/2tspAleppo pepper
1tspSalt
Fresh thyme - several sprigs
4Garlic cloves
2tbspOlive oil
4tbspButter
1lbMushrooms
1cupRed wine
1tbspFlour
1/4cupCream
1/4cupDijon mustard
1sheetPuff pastry
1Egg whisked as egg wash
Instructions
Blot excess blood from the tenderloin with paper towels, place in an airtight container, pour milk over the meat, sprinkle Aleppo pepper and salt, thyme sprigs and garlic cover and allow to sit room temperature for 30-minutes.
Place a skillet over medium-high heat, add olive oil and 2 tablespoons of butter, sear all sides of the tenderloin, reserving the milk it has marinated in. Remove the seared tenderloin from the skillet to rest.
In the same pan, add remaining butter and chopped mushrooms, toss to coat, add red wine and cook just until tender. Remove with a slotted spoon, into the food processor to puree into a pate.
In the same pan, on lowered heat, whisk in the flour, add the reserved milk, mashing any firm garlic cloves remaining in the milk. Whisk in the cream and set this gravy aside to rewarm when serving the Wellington.
Preheat the oven to 400.
Roll out the puff pastry sheet. Place the tenderloin in the center. Brush a thin layer of Dijon mustard, layer the mushroom pate evenly and begin to wrap the pastry tightly around the meat, trimming off any excess pastry.
Brush the egg wash over the pastry, place a thyme sprig on top and place in the oven.
Cook times will vary, depending on the size of the tenderloin. After about 25-minutes, test the internal temperature with an instant-read thermometer. We are looking for an internal temperature of 135.
Remove from the oven and allow to rest 10-minutes before serving. Reheat the gravy, adding meat drippings from the pan, if needed.