Elk Wellington

• 8 elk fillets (about 4 ounces each)
• 2 tablespoons 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
• 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

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 15x10x1-in. baking pan. Beat egg and cold water; brush over pastry. Bake at 350u0b0 for 30-35 minutes or until a thermometer reads 160u0b0.
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.

olive oil, mushrooms, parsley, chives, pastry, egg, cold water, mushrooms, onion, butter, allpurpose, beef broth, browning sauce, tomato paste, pepper

Taken from www.tasteofhome.com/recipes/elk-wellington/ (may not work)