Bison Wellington


8 oz. ground mushrooms (duxelle)

1/4 cup ground shallots

2 T tomato paste

1 cup red wine

S&P (salt and pepper)

pinch of thyme

4 6 oz buffalo tenderloin steaks

5 sheets puff pastry (5 x 5)

1 egg beaten

In a medium sized sauce pan, cook mushrooms and shallots in a small amount of oil for about 3-5 minutes.
Add remaining ingredients and reduce to a thick paste.
Sear steak to half the desired temp.
Place 1/4 of duxelle in center of pastry square, placing bison on top of that.
Fold pastry to meet in center, then turn over and place on a sheet pan.
The 5th sheet you can cut into 4 squares for a design on top of the Wellington.
Base with the egg wash and cook 8-10 minutes in a preheated 425 degrees until golden brown.