Bison Wellington

Directions

1. Gather your ingredients and prep the meat by trimming off any silverskin,

   

2. Using kitchen twine, tie tenderloin in 4 places and season generously with salt and pepper. The twine is optional, but it helps the meat to keep its shape.

3. Over high heat, coat the bottom of a heavy skillet with olive oil. Sear tenderloin until well-browned on all sides, including the ends, about 2 minutes per side (12 minutes total). Transfer to a plate. When the meat has cooled enough to handle, snip off twine and brush all sides with Dijon mustard. Let cool.

4. While the meat is cooling, make duxelles: In a food processor, pulse mushrooms, shallots, garlic thyme and rosemary until finely chopped.

5. To skillet, add butter and melt over medium heat. Add mushroom mixture and cook for about 10 min, add ½ cup of red wine, deglaze the pan and then continue to cook until liquid has evaporated; about 15-20 more minutes. Season with salt and pepper, then let cool.

6. Place plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. Lay out 1 sheet of puff pastry, make sure it’s big enough to cover the whole tenderloin. Arrange the prosciutto on top into a rectangle

   
7. NOTE: If using a second sheet of puff pastry goes against what you believe is a classic Wellington, go ahead and just lay the prosciutto out on the plastic wrap and move on to the next step. I like the extra substance a second sheet adds; there is no right or wrong here.

8. Spread the duxelles evenly and thinly over the prosciutto.

   

9. Season the tenderloin with some salt and pepper, then place it at the bottom of the prosciutto. Roll into a “log”, using plastic wrap to roll tightly. Tuck the ends of the prosciutto and pastry as you roll, then twist the ends of the plastic wrap tightly and transfer to the fridge to chill for about 20 min (this helps it maintain its shape).

   

10. Heat oven to 425°. Lightly flour your work surface, then spread out puff pastry and roll it into a rectangle that will cover the tenderloin roll you just made. Brush the the pastry with egg wash, Remove the tenderloin from the plastic wrap and place it on the bottom of the puff pastry, then tightly roll.

    

11. Once the log is fully covered in puff pastry, trim any extra pastry, then crimp the edges to seal well. Wrap the roll in plastic wrap to get a really tight cylinder, then chill for about 20 minutes.

12. Remove plastic wrap, then transfer the roll to a foil-lined baking sheet. Using a paring knife, score the top of the pastry in several places, brush with egg wash and sprinkle with flaky salt.

    

13. Bake until pastry is golden and the center registers 125°F for medium-rare, about 40 minutes. Let the Wellington rest for 10 minutes before carving into thick slices and serving.