Seared Elk Tenderloin* Recipe

Inspired by Four by Brother Luck

Time40m

Serves4

GF, hemp heart, mole, mushroom salsa

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Ingredients

1 lb Elk Tenderloin

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

1 cup Hemp Hearts

1 cup Mole Sauce

2 cups Mushrooms (variety of choice, chopped)

2 cloves Garlic (minced)

1 medium Onion (diced)

1 cup Cilantro (chopped)

1 medium Lime (juiced)

Method

Directions

Prepare the Elk Tenderloin

Season the elk tenderloin with salt and black pepper on all sides.

Sear the Tenderloin

In a large skillet, heat olive oil over medium-high heat. Add the seasoned elk tenderloin and sear for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness.

Rest the Meat

Once cooked, remove the elk tenderloin from the skillet and let it rest for 10 minutes before slicing.

Prepare the Mushroom Salsa

In the same skillet, add chopped mushrooms, diced onion, and minced garlic. Sauté for about 5-7 minutes until the mushrooms are tender and onions are translucent.

Add Cilantro and Lime

Stir in the chopped cilantro and lime juice into the mushroom mixture. Season with salt to taste.

Serve

Slice the rested elk tenderloin and serve it topped with the mushroom salsa and a drizzle of mole sauce. Sprinkle hemp hearts on top for added texture and nutrition.