Bison Wellington Recipe

Inspired by Jump Restaurant

Time1h 30m

Serves4

N.W.T. morels, smoked pommes mousseline

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Ingredients

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For the Bison Wellington

2.2 lb (1 kg) bison tenderloin

2 sheets puff pastry sheets

7.05 oz (200 g) morel mushrooms

2 pieces shallots

2 cloves Garlic

1 tbs fresh thyme

2 tbs Dijon mustard

1 pieces egg yolk

1 tsp Celtic sea salt

1 tsp black pepper

For the Smoked Pommes Mousseline

1 3/4 lb (800 g) Potatoes

0.42 cup (100 ml) Heavy cream

1 3/4 oz (50 g) Unsalted butter

1 tsp smoked salt

Method

Preparing the Bison Wellington

Sear the Bison

Season the bison tenderloin with salt and pepper. Heat a skillet over high heat, add a bit of oil, and sear the tenderloin on all sides until browned. Remove from skillet and let it cool.

Prepare the Mushroom Duxelles

In the same skillet, add chopped shallots, garlic, and morel mushrooms. Cook until the moisture from the mushrooms evaporates. Stir in thyme and season with salt and pepper. Allow to cool.

Wrap the Wellington

Roll out the puff pastry on a floured surface. Spread the cooled mushroom mixture in the center, place the bison on top, and brush the tenderloin with Dijon mustard. Fold the pastry over the bison, sealing the edges well. Brush the pastry with egg yolk.

Bake the Wellington

Preheat the oven to 200°C (400°F). Place the wrapped bison on a baking sheet and bake for 25-30 minutes until the pastry is golden brown. Let it rest before slicing.

Preparing the Smoked Pommes Mousseline

Cook the Potatoes

Peel and chop the potatoes into uniform pieces. Boil in salted water until tender, about 15-20 minutes.

Make the Mousseline

Drain the potatoes and pass them through a potato ricer into a bowl. Add heavy cream, butter, and smoked salt. Mix until smooth and creamy. Adjust seasoning to taste.