Recipe information
Sous vide farm-raised elk tenderloin, blackberry balsamic reduction, gorgonzola
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Elk Tenderloin
Cooking Instructions
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.