Teresa's Recipes
Elk Tenderloin with Berry Sauce
Experience a gourmet delight with this succulent elk tenderloin, perfectly seared to achieve a golden crust and paired with a vibrant berry sauce that bursts with flavor. The sweetness of mixed berries, balanced by the acidity of red wine and a hint of honey, creates a luscious topping that elevates the rich, gamey flavor of the elk. This dish is not just a meal; it’s a celebration of culinary tradition, reminiscent of feasts enjoyed by ancient cultures that revered elk as a prized game. Perfect for special occasions or an impressive dinner party, this elk tenderloin will leave your guests in awe.
Ingredients
- 1 lb Elk tenderloin
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- to taste Salt
- to taste Black pepper
- 3 cloves, minced Garlic
- 2 cups (strawberries, blueberries, raspberries) Mixed berries
- 1/2 cup Red wine
- 2 tablespoons Honey
- 1 tablespoon, chopped Fresh thyme leaves
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 420
- Fat: 22g
- Carbs: 30g
- Protein: 36g
- Sodium: 250mg
- Sugar: 15g
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the elk tenderloin dry with paper towels and season generously with salt and black pepper on all sides.
- In a large oven-safe skillet, heat the olive oil and unsalted butter over medium-high heat until hot and shimmering.
- Carefully add the elk tenderloin to the skillet, searing it on all sides until a golden-brown crust forms, about 5 minutes total. Ensure to turn it to get an even sear.
- Once seared, transfer the skillet to the preheated oven and roast for 10-15 minutes, or until the internal temperature reaches your desired doneness (130°F for medium-rare).
- While the elk is roasting, prepare the berry sauce. In a medium saucepan over medium heat, combine the minced garlic, mixed berries, red wine, honey, and chopped thyme.
- Bring the sauce to a gentle boil, then reduce the heat and let it simmer, stirring occasionally, until the sauce has thickened and reduced by half, about 10 minutes.
- Once the elk is done roasting, remove it from the oven and let it rest for 5 minutes to allow the juices to redistribute.
- Slice the elk tenderloin into medallions and serve with the berry sauce drizzled generously over the top.
Tips
- For added depth of flavor, consider marinating the elk tenderloin in a mixture of olive oil, red wine, and herbs for a few hours before cooking.
- If mixed berries are out of season, frozen berries can be used as a convenient alternative.
- Serve with a side of roasted vegetables or creamy mashed potatoes for a complete meal.