Buffalo Wellington

Name: Buffalo Wellington
Ingredients: 6 or 8 – 5 ounce to 8 ounce Wild Idea Buffalo Tenderloin; or Top Sirloin Steaks, rinsed and patted dry; 1 tablespoon olive oil; 1 teaspoon salt; 1 teaspoon black pepper; 2 to 4 – sheets puff pastry, thawed (4 serving per sheet for 5 ounce steaks, 2 servings per sheet for 8 ounce steaks. You may have some scraps left over).; 4 tablespoons butter; 1 cup onion, diced; 4 medium cloves garlic, chopped; ½ – cup carrot, shopped and flash processed; ½ – cup celery, chopped and flash processed; 2 cups mushrooms, diced; 2 cups mushrooms, sliced; 1 teaspoon fresh rosemary, minced; 2 teaspoons dry thyme; 1½ – cups dry sherry; ½ – cup red wine; 2 tablespoons butter; 1 cup sliced mushrooms; 2 cups Dry Marsala, Dry Madeira or lighter bodied red wine; 2 cups buffalo or organic beef stock; 1 tablespoon arrowroot

wildideabuffalo.com

The traditional Wellington is typically made using the Tenderloin cut and pâté de foie gras. Personally, I find this dish plenty rich without the foie gras and prepare using a savory vegetable pate...

View full recipe on wildideabuffalo.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at wildideabuffalo.com.

Share this recipe:

Cooking tools:

Saute pan
Oven
Baking sheet
Chef's knife
Cutting board
Whisk
Measuring cup
Paper towel
Plastic wrap

Ingredients

6 or 8 – 5 ounce to 8 ounce Wild Idea Buffalo Tenderloin
or Top Sirloin Steaks, rinsed and patted dry
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
2 to 4 – sheets puff pastry, thawed (4 serving per sheet for 5 ounce steaks, 2 servings per sheet for 8 ounce steaks. You may have some scraps left over).
4 tablespoons butter
1 cup onion, diced
4 medium cloves garlic, chopped
½ – cup carrot, shopped and flash processed
½ – cup celery, chopped and flash processed
2 cups mushrooms, diced
2 cups mushrooms, sliced
1 teaspoon fresh rosemary, minced
2 teaspoons dry thyme
1½ – cups dry sherry
½ – cup red wine
2 tablespoons butter
1 cup sliced mushrooms
2 cups Dry Marsala, Dry Madeira or lighter bodied red wine
2 cups buffalo or organic beef stock
1 tablespoon arrowroot