Backstrap wellington

[CHWine]

South Dakota mulie. Always wanted to do this. Seared hot on all 4 sides, coated with cooked mushroom and shallot paste then wrapped in prosciutto. Store bought puff pastry. Recipe called for 25 mins at 400 but needed 40 mins. Pretty proud of myself. Next up is pheasant breasts from the same trip!

 

[jzeblaz]

Outstanding! That's one of my favorite preparations. How'd you know it needed more time inside the pastry? Probe?

 

[CHWine]

Yes, hand-held instant read thermometer.

 

[Gobbler36]

Dude I can’t wait to try This one!
thanks for sharing!

 

[scwilso35]

Looks good! I made my first one a few weeks ago with a whitetail backstrap. Mine turned out a little overdone and salty. I have some adjustments to make...

 

[robby denning]

this is awesome! Kicking my self for butterflying my backstraps

 

[Lou (Louis)]

That looks fantastic! Way to go!

 

[Antares]

Bravo! Came here expecting to see something overcooked and grey, but that looks just right!

 

[GringoBling]

Really pretty dish. My dad loves making Beef Wellington. I will have to get him to use one of my backstraps for it.

 

[Danny Hoey]

I'd hit it

 

[axeforce6]

Great idea, I have a set of mule deer back straps to do something with. I'm gonna try this.

 

[Mrdeuce]

Looks great

 

[Trackerbacker]

one of my go to recipes for beef. its a long one, but done right is amazing. she looks great!

try adding a red wine reduction sauce to it, that really pops the flavors!