It is now elk hunting season, and what better way to celebrate but with a tender piece of elk tenderloin?! While this dish is perfect for those who are sensitive to beef, or in general like to keep their meals interesting, it really can be enjoyed by all! If you’re not much of a hunter yourself, you can order it from the Butchery in Costa Mesa. If the issue here is an aversion to elk, you can also easily substituted with beef. It is tender, flavorful and little less gamey than some of the other wild animals. Go ahead and give this deliciously elegant dish a try!
¼ cup grass fed organic butter
¼ cup GF flour
2 cups beef broth
1 tbsp extra virgin olive oil
1.5lb elk tenderloin (leave out refrigerator before cooking- you want it at room temperature to cook)
1 tsp crushed black pepper
2 1/2 tsp kosher salt
20 fresh cherries, or dried and rehydrated with beef stock
2 mint leaves, chopped
Heat the grill on medium high heat. While the grill is warming up, mix the butter and flour together in a 2 quart sauce pan on medium-low heat to make a roux.
Let the butter and flour cook for about 4-5 minutes, and add the beef stock. Cook for an additional 5 minutes, then turn the heat off.
Take the olive oil and brush it on to the elk tenderloin, and sprinkle with the salt and pepper. Place the tenderloin on the heated grill and cook for 6-7 minutes. Turn the meat, and cook for additional 6-7 minutes on the other side for medium rare (for tenderloin that is 1 1/2 to 2 inch thick). Cook a little longer for more well done meat or a thicker cut.
Remove from the grill and let it rest for 5-10 minutes.
Next, quarter the cherries, removing the pits if necessary, and place in a sauté pan over medium heat and muddle lightly. Once the pan with the cherries has warmed, stir in the roux from earlier and simmer for about 4-6 minutes before adding the mint.
Cut the elk into four 5oz medallions, and serve with the cherry sauce poured over on top.
Nutrition Facts per 5oz medallion w/ 1/4 of cherry sauce: 475 calories, 21g fat, 11g carbs, 56g protein