More Elk Recipes:
- Elk Tenderloin, trimmed & silver skin removed
- ¼ cup (60 ml) extra virgin olive oil
- ½ cup (125 ml) balsamic vinegar
- 4 sprigs fresh rosemary, chopped
- 1 bunch fresh thyme, chopped
- Pinch salt & pepper
- Place oil, balsamic vinegar, rosemary, thyme, salt & pepper in a large bowl.
- In a smoking hot cast iron frying pan, quickly sear all sides and ends of the tenderloin.
- Place seared tenderloin in the marinade mxture. Roll & make sure all sides and ends have come into contact with the marinade.
- Wrap tightly with plastic wrap. Refrigerate & let marinate for up to 24 hours.
- Slice as thin as possible. Wrap around blanched asparagus spears & drizzle with good quality oil. (Truffle oil, if available) Sprinkle with salt & pepper. Alternatively, add tenderloin slices to a spring greens salad mixture.
Herbed Elk Tenderloin
- Elk tenderloin
- 2 tsp. olive oil (10 ml)
- 1 ½ tsp. dried thyme (7ml)
- 1 tsp. dried tarragon (5 ml)
- ½ tsp. garlic powder (2 ml)
- 1 tsp. onion powder (5 ml)
- 1 tsp. freshly ground pepper (5 ml)
- ¼ tsp. salt (1 ml)
- 2 tsp. dried parsley flakes (10 ml)
- If necessary, tuck the thin end of the tenderloin underneath to make the shape as uniform as possible. Tie the tenderloin lengthwise the then crosswise with string to hold the shape. Oil hands with the olive oil and rub the meat all over to coat lightly.
- Combine the remaining 7 ingredients in a small dish. Spread the seasoning mixture on a piece of waxed paper. Press the meat down onto the seasonings, rolling to coat all sides. Place on a rack in a broiler pan. (Or heat the grill)
- Roast in a 425˚F (220˚C) oven for 15 minutes or until a meat thermometer registers 140˚F (60˚C) for rare or 150˚F (65˚C) for medium-rare. Remove from oven. Tent with foil. Let rest for 15 minutes before carving. Also wonderful grilled.