Jul 14 2026
Restaurants›The Still Whiskey Steaks›Elk Tenderloin* Recipe

Elk Tenderloin* Recipe

Inspired by The Still Whiskey Steaks
Time1h 30m
Serves4

Red wine Demi glace, mushroom risotto, vegetable succotash

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Ingredients

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Elk Tenderloin

Red Wine Demi Glace

Mushroom Risotto

Vegetable Succotash

Method

Elk Tenderloin

  1. 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 tenderloin on all sides until browned, about 3-4 minutes per side.

  2. 2

    Finish Cooking

    Add butter to the skillet and baste the tenderloin with the melted butter. Cook for an additional 5-10 minutes until the internal temperature reaches 130°F for medium-rare. Remove from heat and let rest.

Red Wine Demi Glace

  1. 3

    Make the Demi Glace

    In a saucepan, combine the red wine, beef stock, and diced shallots. Bring to a boil, then reduce to a simmer. Add thyme and let cook for about 20-25 minutes, or until reduced by half.

  2. 4

    Finish the Sauce

    Remove from heat and whisk in butter until smooth. Season with salt and pepper to taste.

Mushroom Risotto

  1. 5

    Sauté the Aromatics

    In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent.

  2. 6

    Cook the Rice

    Add the Arborio rice, stirring for 1-2 minutes until lightly toasted. Gradually add chicken broth, one cup at a time, stirring frequently until absorbed before adding more.

  3. 7

    Add Mushrooms and Finish

    When the rice is creamy and al dente (about 18-20 minutes), stir in the sliced mushrooms and cook until tender. Remove from heat and mix in grated Parmesan cheese, salt, and pepper.

Vegetable Succotash

  1. 8

    Prepare the Vegetables

    In a skillet, melt butter over medium heat. Add the diced bell pepper, zucchini, and green beans, sautéing for about 5 minutes until tender.

  2. 9

    Add Corn and Season

    Stir in the corn kernels and cook for an additional 3-4 minutes. Season with salt and pepper to taste.

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