North American Elk Tenderloin Recipe

Cooking Instructions

1. 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. 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. 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. 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. 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.