Eland Wellington with Potato Fondant

Serves 2

Ingredients
2 x 200g Eland loin medallion
2 sheets puff pastry
2 handfuls baby spinach, blanched
500g button mushrooms, chopped
10g fresh garlic, chopped
20g fresh thyme, chopped
30g onion, chopped
100ml olive oil
2 large potatoes
40g butter
4 baby carrots
100g long stem broccoli
500ml beef stock
100ml red wine

Method
Peel potato and shape into round disc, then sauté in remaining olive oil until brown on each side
Season with salt & pepper, remaining thyme, then add butter and cook until soft throughout
Reduce red wine in pot to half volume; add stock and reduce pot contents by half again
Blanche broccoli and carrots, sauté in butter for 2 mins, then season with salt & pepper

Preparing the Eland
Sear Eland loins 2mins on each side, and leave to cool
Sauté onions, garlic, mushrooms in half the olive oil until soft, then add half the thyme
Remove from heat and smear over eland loins, then cover with spinach and sprinkle with salt
Wrap each loin in puff pastry sheet and seal edges with egg wash
Roast Eland parcels on high heat (220'C) for 15mins until pastry turns golden brown

Plate potatoes and vegetables and place Eland (sliced diagonally across) on top; dress plate with red wine jus.

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