We collaborated with Ricky Albright from Iron Fire Cooking to bring you a delicious game meat recipe you can make at home.
American Elk Tenderloin with Whiskey Butter
Rated 5.0 stars by 1 users
Category
Elk
Cuisine
American
Author:
Ricky Albright
Servings
6-8
Prep Time
45 minutes
Cook Time
20-30 minutes
This Rocky Mountain Elk Tenderloin with rye whiskey and tarragon butter is all about bold, simple flavors. The lean, rich elk is seared and then cooked to perfection before being finished with a splash of rye whiskey and herb butter, giving it a deep, smoky edge and fresh, earthy flavors that complement the meat. It’s a hearty, no-fuss dish that lets the natural flavors shine.
Ingredients
-
1 Rocky Mountain elk tenderloin (Jackson Hole Meat Co)
-
OR 2 Small Elk Tenderloins
- 2 tbsp of your favorite rub or steak spice
- 4 tbsp butter
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 tsp fresh thyme leaves
- 1 tsp fresh tarragon, chopped
- 1/4 tsp cayenne pepper
- 1/4 cup Rye Whiskey
- Salt and pepper to taste
Directions
Remove the elk from the package and pat dry.
Season the elk tenderloin generously with your rub or steak spice. Let it sit at room temperature for 30 minutes to absorb the flavors.
Preheat the Burch Barrel or grill to medium-high heat for direct grilling. You want a hot, even heat for a good sear on the tenderloin.
Sear the elk tenderloin on all sides, about 3-4 minutes per side.
In a small pan, melt the butter over medium heat. Add minced garlic, shallots, thyme, and tarragon to the butter. Saute until fragrant. Stir in the cayenne and whisk in the Rye Whiskey, cooking for another minute until the alcohol evaporates slightly and the flavors meld together. Set aside.
Finish cooking the elk by moving the tenderloin to indirect heat and continue cooking it until the internal temperature reaches 120°F for medium-rare (or your desired doneness). Baste with the tarragon whiskey butter every few minutes.
Once the tenderloin reaches your preferred internal temperature, remove it from the grill and rest for ten minutes to allow the juices to redistribute.
Slice thinly and serve with the remaining tarragon whiskey butter drizzled on top.
Enjoy!
Check out the recipe notes for instructions to make this complementary Rye Whisky cocktail.
Recipe Video
Recipe Note
Pair it with a Rye Old Fashioned, (Ricky used PiggyBack Rye Whiskey). The cocktail has a touch of sweetness, a little heat, and a hint of citrus to balance out the savory elk and butter, making it a perfect pairing for a straightforward, satisfying meal.
Rye Cocktail Ingredients:
2 oz Rye Whiskey
2 oz fresh orange juice (about 1 orange)
1/2 oz hot honey
1/2 oz maple syrup
Ice
Orange twist for garnish
Instructions:
1. In a cocktail shaker, combine the Rye, fresh orange juice, hot honey, and maple syrup.
Add ice and shake vigorously until chilled.
2. Strain the mixture into a glass filled with ice.
Garnish with an orange twist.
