Tender and Succulent Roasted Elk Tenderloin!

Several years ago we went to Jackson Hole, WY for a family vacation.  While there, we had an opportunity to dine at the Wild Sage Restaurant.  My daughter decided to order the elk tenderloin for dinner.  Since she had never had elk before, I figured I would be trading my buffalo rib-eye with her because she wouldn’t like it.  Definitely wrong on my part!  She has been begging for elk tenderloin since and I have priced it many times.  It is extremely expensive.  But, last week my husband and I took a short vacation to Jackson Hole again and decided to check out a local butcher who specializes in buffalo and elk.  His prices are very reasonable so I pick up a little bit of elk tenderloin to surprise our daughter.  I have never cooked elk before so I figured this was going to be hit and probably a really big miss.  Elk is just as lean as buffalo so it requires great care when preparing or you will be left with a piece of shoe leather.  Needless to say, it was a huge hit!  The elk turned out extremely tender and succulent.  We all loved it, including my son who doesn’t eat red meat.  I call that a hit out of the park!


Tender and Succulent Roasted Elk Tenderloin

elk tenderloin

2 cloves fresh garlic, finely minced

1/2 – 3/4 c red wine

salt and pepper to taste

3 T olive oil

1 T cold butter

Preheat the oven to 423 degrees F.

Heat the olive oil in a medium size oven safe pan.  Sear the elk tenderloin on all sides to seal in the juices.  Sprinkle the finely minced garlic on top and lightly season with salt and pepper.  Add the red wine and cover with a tight-fitting lid.  Place in the hot oven.  Roast for 20 minutes for medium rare for a piece of meat about 2 1/4 inches thick (I went 22 minutes and it was perfect).  Remove from oven and allow to the meat to rest for 5 minutes.  Reduce the pan drippings by half.  Turn off the heat to the pan and whisk in 1 T ice-cold butter.  Slice the meat and serve with the pan sauce immediately.

NOTE:  I served the elk with a roasted cauliflower mash and a lightly dressed salad of field greens.  Also, you could thinly slice the elk before cooking, dip it in a tempura batter and quickly fry it for an appetizer.  I would serve this with a pepper coulis or a blackberry sauce.  Got to go, my mouth is watering!

1 Responses to Tender and Succulent Roasted Elk Tenderloin!

  1. Becky Weingart says:

    exciting to try something new

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