Get ready for an easy and delicious treat! In this recipe, we'll be preparing a Dry Rubbed Elk Tenderloin. This lean and tender cut of elk meat will be enhanced by a delightful dry rub, resulting in a mouthwatering dish that's sure to impress. With just a handful of ingredients and minimal preparation, you'll soon be enjoying a succulent and flavorsome elk tenderloin.
Dry Rubbed Elk Tenderloin
Jul 06, 2023Evette Daley
Dry Rubbed Elk Tenderloin
Rated 3.7 stars by 11 users
Category
Elk Meat
Cuisine
American
Author:
Evette Daley
Servings
2
Prep Time
5 minutes
Cook Time
10 minutes
Quick and delicious. This recipe enhances the lean and tender cut of meat with a savoury dry rub that is sure to impress. We'll start by pan-searing the tenderloin to achieve a beautiful crust, and then finish it off in the oven to a perfect medium rare. With just a handful of ingredients and minimal preparation, you'll soon be enjoying a delicious elk tenderloin.
Ingredients
-
Elk tenderloin
-
OR 1 Venison Backstrap
- Olive Oil
-
Homemade rub
Homemade Rub
- 1 tablespoon Coarse salt
- 1 tablespoon Black pepper
- 1 tablespoon Garlic powder
- 1 tablespoon Chipotle seasoning
- 1 tablespoon Smoked paprika
- 1 teaspoon Ground ginger
Directions
Preheat an oven safe pan (cast iron works best) over medium-high heat and your oven to 400 degrees. While your pan and over are heating, make your homemade rub.
Once your rub is made, remove the tenderloin from the package and pat all sides dry. Liberally season all sides of the tenderloin.
Once your pan is hot, sear all sides of the tenderloin for two minutes each side. Then, put it in the oven for four minutes (for medium rare).
Allow the tenderloin to rest for five minutes before serving.
