Grilled Elk Tenderloins with a Berry and Balsamic Reduction
4-6
30 minutes
10-15 minutes
The preparation of this elk meat recipe is straightforward and time-efficient, making it perfect for busy evenings. After a brief marination, the tenderloins grill quickly, and the sauce comes together in just minutes. The berry balsamic sauce adds the final touch, balancing sweetness and acidity. The tart lingonberries and the complex notes of balsamic vinegar create a sauce that cuts through the richness of the meat, making the dish harmonious and well-rounded. If lingonberry preserves are hard to find, you can easily substitute them with blueberry, blackberry, or huckleberry preserves, each offering a unique twist while maintaining the dish's delicious balance. This winning combination of flavors is an ideal choice for any gourmet occasion, whether you're looking to impress guests or enjoy a high-quality meal on a weeknight.
Directions
- Mix all the rub ingredients in a bowl.
- Trim off any silverskin and pat the meat dry with a paper towel.
- Rub a generous amount of the spice mixture over the tenderloins. Allow the meat time to get to room temperature before you grill it. This will ensure a more even cook.
- Heat your grill to medium-high. Clean and oil the grates.
- Grill the tenderloins for 4-5 minutes per side for medium-rare (internal temperature 120-125°F). Adjust time for desired doneness. Be careful not to overcook the elk. Rest the meat for 5-10 minutes after grilling to allow the juices to redistribute through the meat.
- While the meat rests, gather your ingredients and make the sauce.
- In a saucepan, melt butter over medium heat. If you are using the fresh thyme, sauté it in the butter for a minute to release the flavor before adding the other ingredients. You will need to remove the stems before serving.
- Add lingonberry preserves, balsamic vinegar, and honey. Simmer on low for about 5-10 minutes until thickened then season with salt and pepper. Feel free to adjust the sauce to your preference. If you like it a little more tart, use less honey, if you are after a sweeter sauce, use more.
- Slice the elk tenderloin into medallions.
- Drizzle with the lingonberry balsamic sauce and serve with your favorite sides. Enjoy.
