Jul 09 2026
Restaurants›Cowboy Club Grille & Spirits›High Desert Elk Loin Chops (gf) Recipe

High Desert Elk Loin Chops (gf) Recipe

Inspired by Cowboy Club Grille & Spirits
Time1h 5m
Serves4

Seasonal Vegetables, Sweet Potato Mash, Demi Glaze

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Ingredients

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Elk Loin Chops

Seasonal Vegetables

Sweet Potato Mash

Demi Glace (GF)

Method

Elk Loin Chops

  1. 1

    Preparation and season

    Remove elk chops from refrigerator 20 minutes before cooking. Pat dry with paper towels. Season evenly on all sides with kosher salt, pepper, garlic powder, and chopped thyme. Lightly brush with olive oil.

  2. 2

    Searing

    Heat a heavy skillet over medium-high heat. Add 1 tsp olive oil or more as needed. Sear elk chops 2-3 minutes per side until deeply browned and crust forms. Do not move too often to develop a crust.

  3. 3

    Finish and rest

    If chops are thick, transfer pan to a 400°F (205°C) oven and cook 4-6 minutes for medium-rare to medium. Remove from heat and rest 5-7 minutes before slicing. Optional: brush with demi-glace for gloss just before serving.

Seasonal Vegetables

  1. 4

    Prepare and roast

    Preheat oven to 425°F (220°C). Toss Brussels sprouts, carrots, and squash with olive oil, salt, and pepper. Spread on a sheet tray in a single layer.

  2. 5

    Roast

    Roast for 20-25 minutes, turning once halfway, until vegetables are caramelized and tender. Keep warm until plating.

Sweet Potato Mash

  1. 6

    Cook potatoes

    Place cubed sweet potatoes in salted water and boil 15-20 minutes until very tender. Drain well.

  2. 7

    Mash and season

    Mash with butter, then gradually stir in milk or cream until smooth and creamy. Season with salt and optional cinnamon. Keep warm.

Demi Glace (GF)

  1. 8

    Make base

    In a small saucepan, heat olive oil over medium heat. Add shallot and garlic; sauté until translucent and fragrant, about 3-4 minutes. Stir in tomato paste and cook 1-2 minutes to deepen flavor.

  2. 9

    Deglaze and reduce

    Deglaze with red wine; simmer until reduced by about half. Add beef stock and thyme; simmer 15-20 minutes to concentrate flavors.

  3. 10

    Thicken

    Remove thyme. Whisk cornstarch slurry (1 tbsp cornstarch with 2 tbsp water) into the glaze; simmer until thickened to a glaze consistency. Season with salt and pepper to taste.

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