Elk Tenderloin with Berry Sauce

Ingredients

Elk tenderloin

1 lb

Olive oil

2 tablespoons

Unsalted butter

2 tablespoons

Salt

to taste

Black pepper

to taste

Garlic

3 cloves, minced

Mixed berries

2 cups (strawberries, blueberries, raspberries)

Red wine

1/2 cup

Honey

2 tablespoons

Fresh thyme leaves

1 tablespoon, chopped

Instructions

1. Preheat your oven to 400°F (200°C).
2. Pat the elk tenderloin dry with paper towels and season generously with salt and black pepper on all sides.
3. In a large oven-safe skillet, heat the olive oil and unsalted butter over medium-high heat until hot and shimmering.
4. 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.
5. 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).
6. 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.
7. 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.
8. Once the elk is done roasting, remove it from the oven and let it rest for 5 minutes to allow the juices to redistribute.
9. Slice the elk tenderloin into medallions and serve with the berry sauce drizzled generously over the top.