Elk Tenderloin Recipe

Inspired by Catch 110

Time2h

Serves2

Sous vide farm-raised elk tenderloin, blackberry balsamic reduction, gorgonzola

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Ingredients

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1
Prepare the Elk Tenderloin
Season the elk tenderloin with salt and black pepper. Heat olive oil in a skillet over medium-high heat, sear the elk on all sides until browned, about 2-3 minutes per side.
2
Sous Vide Cooking
Vacuum seal the seared elk tenderloin and place it in a sous vide water bath set to 130°F (54°C) for 2 hours.
3
Prepare the Blackberry Balsamic Reduction
In a saucepan, combine blackberries, balsamic vinegar, and honey. Bring to a simmer over medium heat and reduce until thickened, about 15-20 minutes. Strain the mixture to remove seeds and set aside.
4
Finish the Elk Tenderloin
Once the sous vide cooking time is complete, remove the elk from the bag and pat dry. Sear again in the hot skillet for an additional 1-2 minutes for a crust.
5
Plate the Dish
Slice the elk tenderloin and drizzle with blackberry balsamic reduction. Top with crumbled gorgonzola cheese before serving.