Bring on the Joy & Buffalo Wellington

December is our busiest month at Wild Idea Buffalo Company, as we are privileged to assist many of you with your holiday gift giving. Of course we always appreciate the business, but it’s more than that, it’s hearing from you. Many of you we know by name and it’s a joy when your call’s or e-mail’s come in. They are often announced with enthusiasm:  “Tom J. just ordered, and says to say hello!”, “Pam B. is sending her whole family buffalo gifts and sends all her best!”,  “Angela A. is preparing a buffalo feast for her neighbors and friends, and hopes we are doing well!”, and so on.  The energy continues into the shipping department, with each of us rotating to assist. Clad in our down jackets and ridiculously fun winter hats, we plunge into the freezer retrieving the various buffalo cuts to fill each order. We carefully place and tuck the cuts into the box, enclosing recipes and gift cards. When the delicious box is complete, one of us usually says, “I wish someone would send me a box like this”.  Followed by, “Well if they don’t, I’ll sell you one”. This is followed by laughter.

This continues daily until the final pre-holiday shipment goes out.  Before we depart, we have a toast of good cheer, then each employee takes one last trip into the freezer, fills a box with buffalo meat, buttons it up with love and delivers it to a family in need. Each box containing gifts that keep giving by nourishing the body and the soul. More joy!

This month’s recipe is my rendition of a classic favorite. A dish that is not only special in taste, but the presentation is a present in itself. A gift worthy of sharing, that will hopefully create a found memory to be savored for years to come.

Whether you are preparing a meal to share with family and friends, or sending holiday gifts of sustainable great taste, we hope you know how very much we appreciate each and everyone of you. Wishing you all a Delicious, Happy Holiday! Jill

Buffalo Wellington (serves 6 to 8)

The traditional Wellington is typically made using the Tenderloin cut and Foie Grois Pate. I find this dish plenty rich without the Foie Gras and prepare a savory vegetable pate instead. You can prepare using the whole Tenderloin, or my favorite is using individual pre-cut steaks, Tenderloin or Top Sirloin steaks work well, creating the perfect portion. Another option for hors d’oeuvres, is using our Tenderloin Tips, for delicious pop in your mouth Petite Wellingtons.

Ingredients:

•  6 or 8 – 5oz. to 8oz. Tenderloin or Top Sirloin Steaks, rinsed and patted dry
• 1 Tb. olive oil
• 1 tsp. salt
• 1 tsp. black pepper
• 2 to 4 sheets Puff Pastry, thawed (4 serving per sheet for 5oz steaks, 2 servings per sheet for 8oz. You may have some scraps left over.)

Ingredients for Pate: (Makes enough for 8 Steaks, or 1 whole Tenderloin. Left overs can be tossed with rice or used in a soup at a later time.)

• 4 Tb. 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 tsp. fresh rosemary, minced
• 2 tsp. dry thyme
• 1 tsp. salt
• 1 tsp. black pepper
• 1½ cup’s dry sherry
• ½ cup red wine

Preparation:

1. Rub individual steaks with olive oil and season with salt and pepper.
2. Heat heavy sauté pan over medium high heat and place prepped steaks in hot pan.
3. Brown for 1 minute each side for 5 oz. cut or 2 minutes each side for 8oz. cut.
4. Remove from pan, and set aside, loosely covered with saran.
5. Return pan to heat and add butter, onion, garlic, carrots, celery and seasonings. Sauté for 6 minutes.
6. Add chopped mushrooms and continue to sauté for an additional 4 minutes.
7. Fold in remaining sliced mushrooms and sauté for 2 minutes.
8. Deglaze pan with sherry and bring to full heat. Reduce heat to medium low and simmer until liquids are almost gone, about 10 minutes.
9. Add red wine and simmer until all liquids are gone, but pate is still moist.
10. Remove pate from pan and allow it to come to room temperature. Reserve pan, do not wash.
11. Cut puff pastry into squares, roll out lightly or stretch gently with hands.
12. To assemble pat juices away with paper towel from the bottom of prepared steaks and place in the center of the pastry.  Top steaks with desired amount of vegetable pate. Pull two opposite pastry corners up and over steak and pate, folding in sides. Pinch pastry together, right below pastry corner, leaving a leaf like tab. Repeat with the other two corners. Pinch all together at top, pulling on pastry corners to create a leaf like design. Place Wellingtons on lightly oiled baking sheet or non-stick baking sheet. Wellingtons can be loosely covered with saran wrap and placed in the refrigerator until ready to bake, for up to 2 hours.
13. Pre-heat oven to 475*. Place Wellingtons in hot oven and bake until pastry is golden brown, 7 to 10 minutes.

Serve with wild rice and Wine Sauce.

Ingredients for Marsala or Madiera Sauce:

• 2 Tb. butter
• 1 cup sliced mushrooms
• 2 cups Dry Marsala, Dry Madeira or lighter bodied red wine
• 2 cups buffalo or organic beef stock
• 1 Tb. arrowroot

Preparation:

Return sauté pan to medium high heat and add the butter. While butter is melting, scrape up the brown bits from the bottom. Add mushrooms and sauté for a few minutes. Add wine and stock, and bring to full heat. Reduce heat to medium low and simmer until liquids have reduced to half. Turn heat back to medium high. Mix arrowroot with ¼ cup cold water and whisk into hot sauce.  Reduce heat to low. Season to taste. Serve immediately or remove from heat and reheat for later use.

Wine Pairing: Charles Smith, 2009 K Cabernet Sauvignon, Stoneridge Vinyard, WA