10 Oz Elk Tenderloin Recipe
with roasted butternut squash and mushroom risotto
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Ingredients
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Elk Tenderloin
Roasted Butternut Squash
Mushroom Risotto
Method
Elk Tenderloin
- 1
Prepare the Elk
Preheat your oven to 400°F (200°C). Rub the elk tenderloin with olive oil, salt, black pepper, and fresh rosemary. Let it marinate for about 30 minutes.
- 2
Cook the Elk
In a skillet over medium-high heat, sear the elk tenderloin for 3-4 minutes on each side until browned. Transfer to the oven and roast for 10-15 minutes or until it reaches your desired doneness. Let it rest before slicing.
Roasted Butternut Squash
- 3
- 4
Roast the Squash
Spread the squash on a baking sheet and roast in the oven for 25-30 minutes, or until tender and caramelized.
Mushroom Risotto
- 5
Sauté Aromatics
In a saucepan, heat 1 tablespoon of butter over medium heat. Add chopped onion and garlic; sauté until translucent.
- 6
Cook Mushrooms
Add sliced mushrooms and cook until they release moisture and become tender.
- 7
Add Rice
Stir in arborio rice and cook for 1-2 minutes until lightly toasted.
- 8
Add Wine
Pour in the white wine and stir until absorbed.
- 9
Add Broth Gradually
Add the broth, one ladle at a time, stirring continuously until absorbed before adding more. This should take about 20-25 minutes.
- 10
Finish Risotto
Stir in grated parmesan cheese, remaining butter, salt, black pepper, and chopped parsley. Adjust seasoning to taste.
