Vegetables, Gouda, and Elk Paupiettes


• 4 sirloin elk steak from Quebec
• 4 large sticks of Gouda cheese
• 1 julienne carrot
• 8 yellow beans, blanched
• 8 green beans, blanched
• 4 medium asparagus, blanched
• ½ red pepper, cut in sticks
• ½ yellow pepper, cut in sticks
• 1 mango cut in sticks
• Salt and pepper (season to taste)
• Oil and butter (season to taste)
• 2 cups (500 ml) demi-glace
• 2 tbsp (30 ml) de Dijon mustard
• 2 tbsp (30 ml) de liquid honey
• 1 cup (250 ml) red wine
• 1 green onion, chopped
• 1 garlic clove, finely chopped
• Salt and pepper (season to taste)
• ¾ cup cream 35% of fat
• Brush the surface of each sirloin with a bit of Dijon mustard.
• Draw small lines of honey on top of the mustard.
• On each sirloin, place juliennes of each vegetables, plus the mango and the Gouda cheese sticks.
• Season with salt and pepper, and roll by closing both sides. Then tie them up so they won’t open.
• Sear the paupiettes with a bit of oil and butter and give them a nice color.
• Finish the cooking of the paupiettes in the oven at 350° F during 18 minutes by turning once.
• Take the paupiettes out of the oven and remove the fat surplus.
• In a frying pan, cook the green onion and the garlic.
• Deglaze with the red wine and reduce from half
• Add the broth and the Dijon mustard leftover and let it stew gently.
• Season with salt and pepper.
• Add the cream in the sauce.
• Pass the sauce through a fine sieve.
Serves four.
Suggested presentation: serve the paupiettes with the remaining vegetables that did not fit inside the sirloin. Add mashed potatoes, or sliced potatoes fried in duck fat.

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