Experience elk meat at its finest and the perfect balance of flavors with our Grilled Elk Tenderloin recipe topped with a Lingonberry Balsamic reduction. This dish combines elk's bold, rich taste with the sweet and tangy notes of lingonberries, creating a unique and unforgettable meal. (Check out the recipe notes for substitutions.) Ideal for a special dinner or an impressive main course, this elk meat recipe showcases the best of wild game cooking. Despite its gourmet appeal, it's simple enough for a quick weeknight meal. Elk tenderloin is a premium cut known for its tender texture and deep, robust flavor. The meat's natural richness is complemented perfectly by a simple yet flavorful rub. The rub, made from garlic powder, onion powder, paprika, and thyme, enhances the elk's inherent taste and adds a subtle depth without overpowering it. Garlic powder provides a savory undertone, onion powder a hint of sweetness, paprika lends a slight smokiness, and thyme adds a touch of earthiness.
Grilled Elk Tenderloins with a Berry and Balsamic Reduction
Rated 5.0 stars by 1 users
Category
Elk
Cuisine
American
Author:
Courtney Johnston
Servings
4-6
Prep Time
30 minutes
Cook Time
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.
Ingredients
-
2 elk tenderloins
- Salt, and pepper to taste (be generous)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika, smoked or regular
- 1 tbsp dried thyme
-
3 heaping tablespoons of lingonberry preserves (blueberry, blackberry or huckleberry will also work)
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon butter
- 2-3 sprigs of fresh thyme (optional)
-
Salt and black pepper, to taste
For the Elk
For the Sauce
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.
Recipe Video
Recipe Note
We enjoyed this recipe alongside portobello mushrooms, sliced baby potatoes, and spinach all sautéed in garlic and butter.
If lingonberry preserves are hard to find, you can easily substitute them with blueberry, blackberry, or huckleberry preserves