1. Fish the tenderloin out of the brine and pat dry. Pre-heat the oven to 450*F (DON'T PANIC, it will be ok I promise) Now get a ruler and measure the bad boy's thickness and remember this number; your dinner depends upon it.
2. Sear the tenderloin until nice and brown not blackened.
3. Place the loin in a roasting pan and place in the oven. For how long you ask? Well, remember that number I asked you to remember? The formula for this technique is 7.5 minutes per inch so if the roast is 2 inches thick-(shame on you for shooting Bambi) it would be 15 minutes. This should bring the internal temperature to right around 115*F. If you have a meat thermometer pull the meat out when it hits 115*F and forget the math.
4. OK, if you have a warming tray, or another oven not in use, set the temp to 175*F and park the meat there. If not, wrap that rasal up in aluminum foil then cover it in a towel-preferably a clean thick one and set it on the top of the stove. What we are doing now is using carry-over heat to finish cooking our little morsel of goodness. Our goal is just to get to 140-45*F. If we were going to stop here and not make a Wellington, we would let it creep up to 150* and uncover it. But since there is some more baking to do, let's not over cook this thang. This will hopefully result in a nice pink tender piece of meat when it is all said and done.
Olive Spread Prep
1. OK, now on to the olive spread which should be made a couple of days in advance to allow everything to marry up and do there thing.
2. Take 1 cup of those cracked and marinated olives from Cracked Olive recipe- you do have that on hand don't you? If not, break open a jar of high quality unpitted green olives; some unpitted black olives and pit them; if you insist you can use wussified pre-pitted olives. I'll wait while you pit them, hhmmmm dum de dum...
3. Combine the olives, the capers, the pimentoes, cocktail onions (optional if you can't stand onions then just add more garlic), garlic, and the celery and chop them up to a coarse to medium consistancy. Or you can put them in a food processor and give them a few spins around the old butcher block. While you are buzzing away, now would be a good time to drizzle in that fine olive oil from that previously mentioned marinated olive recipe and also splash in the red wine vinegar and the creole mustard(also optional) and the cayanne(it ain't creole if it ain't there.) Now scrape down the sides of the processor and stash the spread in a clean jar and tuck in the back of the ol' fridge until it's needed.
1. Now back to the present. To make the pancakes, beat the flour, salt, half the milk, the egg, and parsley together until smooth, then stir in the remaining milk.
2. Heat a greased nonstick pan and pour in enough batter to coat the bottom. When it sets, turn it over and cook the other side briefly until lightly browned.
3. Continue with the remaining batter- the recipe makes three or four.
Assembly and final cooking
1. Roll out the thawed puff pastry and cut into a retangle 14 X 12.
2. Place 2 pancakes on the pastry and spread on the olive spread. Place the venison on top of the pancakes.
3. Spread the remaining olive spread on the venison and then cover with the remaining pancakes.
4. Cut out 4 squares from the corner of the pastry. Moisten the pastry edges with egg and wrap them over the meat.
5. Decorate the top with the reserved pastry trimmings, transfer to a baking sheet and rest in a cool place until ready to cook.
6. Brush evenly with the egg wash. Cook the wellington for about 40 minutes at 375*F until golden brown. The meat thermometer should show around 150*F.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (108g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 26 (32%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 1.9mg||1 %|
|Sodium 224.3mg||8 %|
|Potassium 184.7mg||5 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 8.5g|
|Protein 3.4g||5 %|
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Calories per serving: 80
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