Elk Tenderloin Recipe

Cooking Instructions

1. 1

   Prepare the Elk Tenderloin

   Preheat the oven to 400°F (200°C). Season the elk tenderloin with salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the tenderloin on all sides until browned.

2. 2

   Roast the Elk

   Transfer the seared elk tenderloin to the oven and roast for about 15-20 minutes, or until it reaches an internal temperature of 130°F (54°C) for medium-rare. Remove from the oven and let it rest for 10 minutes.

3. 3

   Prepare the Herbed Fingerling Potatoes

   While the elk is roasting, wash and halve the fingerling potatoes. In a pot of salted boiling water, cook the potatoes for 10-12 minutes until tender. Drain and return to the pot. Add butter, rosemary, thyme, garlic, salt, and pepper. Toss to combine.

4. 4

   Cook the Vegetable du Jour

   In a sauté pan, heat olive oil over medium heat. Add the seasonal vegetables, salt, and black pepper. Sauté for about 5-7 minutes until the vegetables are tender-crisp.

5. 5

   Plate and Serve

   Slice the elk tenderloin and top with demi-glace. Serve alongside the herbed fingerling potatoes and vegetable du jour.