Restaurants›Maxwells | Restaurant & Bar›North American Elk Tenderloin Recipe

North American Elk Tenderloin Recipe

Inspired by Maxwells | Restaurant & Bar
Time1h
Serves4

Pepper Seared Elk Tenderloin w/ Cumin Roasted Sweet Potatoes, Grilled Caulini, Bordelaise Sauce, Port Cherries & Beet Chips

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Sweet Potatoes

Preheat the oven to 400°F (200°C). Peel and chop the sweet potatoes into cubes. Toss with olive oil, cumin, and salt. Spread on a baking sheet and roast for 25-30 minutes or until tender.

2

Cook the Elk Tenderloin

Season the elk tenderloin generously with black pepper and salt. In a skillet, heat olive oil over medium-high heat. Sear the tenderloin for 4-5 minutes on each side for medium-rare. Remove from heat and let rest for 5 minutes before slicing.

3

Grill the Caulini

While the elk rests, grill the caulini over medium heat for about 5-7 minutes until tender and slightly charred. Drizzle with olive oil and season with salt.

4

Prepare the Port Cherries

In a small saucepan, combine dried cherries and port wine. Simmer over low heat until the cherries are plump and the sauce is slightly thickened, about 10 minutes.

5

Plate the Dish

On a serving plate, place a portion of cumin roasted sweet potatoes, top with sliced elk tenderloin, a side of grilled caulini, drizzle with bordelaise sauce, and finish with port cherries and beet chips for garnish.