• Main
  • Recipes
  • Porcini Crusted Elk Wellington , Creamed Spinach and Foie Gras in Puff Pastry Recipe

Porcini Crusted Elk Wellington , Creamed Spinach and Foie Gras in Puff Pastry Recipe

Posted by
Rate It!
Porcini Crusted Elk Wellington , Creamed Spinach and Foie Gras in Puff Pastry
Add your photo!
Ingredients
12
Count
Nutrition
228
Calories
Total time
60
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Dredge loin in flour and shake off any excess. Dredge in eggs and then roll in the dried mushroom dust. In a hot skillet, add canola oil to coat the bottom, and sear each fillet over high heat until seared on all sides. Set aside.
  2. In a pot of boiling, salted water, blanch spinach for about 1 minute, until leaves are tender. Strain and immediately place in a bowl with ice and water to stop the cooking process. Squeeze out any excess water from the spinach with your hands and place in a food processor. Add Parmesan, heavy cream, butter, and salt and pepper, to taste. Process until mixture is smooth and resembles a course paste.
  3. Spread the spinach mixture on 1 (16-inch) sheet of plastic wrap. The mixture should be 1 inch from the edge and about 8 inches long. Place seared loin on the far end of the spinach and use the plastic wrap to surround the rest of the meat with the spinach. Twist the ends to make the roll tight. Place in the refrigerator for 1 hour to set the spinach. Remove puff pastry from the freezer to thaw.
  4. Preheat oven to 375 degrees F.
  5. Roll out puff pastry until 1/4-inch thick. Place as many rolls as you can side by side on the sheet and cut pastry in between them (you will have the long strips from the width of the rolls). Roll each piece of pastry around the roll, leaving the twisted plastic sticking out the side, like candy. Roll until the pastry overlaps and cut off any excess. Brush the end with egg wash and seal tightly. Press the pastry firmly around the roll and squeeze the ends around the plastic. Prick pastry with a fork in several places. Place on a sheet pan or cookie sheet lined with parchment paper and place in the oven for 15 to 20 minutes, until puff pastry is golden brown. To make sure meat is cooked to your liking, cut in half and check the doneness. If the meat is too rare, place the meat back in the oven for a few more minutes. Remove from oven and let rest for 5 minutes.
  6. Cut each steak in half. Hold on to the bundle as you pull the plastic wrap out the side. To do this, grab the end of the plastic that was sticking out (the twisted end) and pull. Some of the spinach mixture will be lost but most will still be inside.
  7. Dried Mushroom Dust:
  8. In a spice grinder (coffee grinder) grind mushrooms until finely ground. Do not use your regular coffee grinder. Purchase one especially for grinding spices.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 227.73 Kcal (953 kJ)
Calories from fat 128.4 Kcal
% Daily Value*
Total Fat 14.27g 22%
Cholesterol 85.67mg 29%
Sodium 376.5mg 16%
Potassium 474.36mg 10%
Total Carbs 9.85g 3%
Sugars 0.26g 1%
Dietary Fiber 1.5g 6%
Protein 15.56g 31%
Vitamin C 16.1mg 27%
Iron 3.5mg 19%
Calcium 146mg 15%
Amount Per 100 g
Calories 178.32 Kcal (747 kJ)
Calories from fat 100.54 Kcal
% Daily Value*
Total Fat 11.17g 22%
Cholesterol 67.08mg 29%
Sodium 294.8mg 16%
Potassium 371.43mg 10%
Total Carbs 7.71g 3%
Sugars 0.2g 1%
Dietary Fiber 1.17g 6%
Protein 12.19g 31%
Vitamin C 12.6mg 27%
Iron 2.7mg 19%
Calcium 114.3mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 5.4
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top