Preparation Time: 20 minutes
Cooking Time: 35 minutes
- 1 lb elk tenderloin
- 2 tbsp unsalted butter, divided
- 1 shallot, finely chopped
- 1 clove garlic, minced
- 4 oz mushrooms, finely chopped
- 1 tsp fresh parsley
- 2 slices prosciutto
- 2 oz Boursin soft cheese spread
- 1 tbsp olive oil
- Kosher salt
- Freshly ground black pepper
- Butchers twine
- Preheat oven to 400 degrees.
- Heat a skillet over medium heat and add 1 tablespoon butter, shallots, minced garlic and mushrooms. Cook the mushrooms for 4-5 minutes. Add the parsley and stir to combine. Remove from heat and let cool.
- Set the elk tenderloin on a cutting board and carefully butterfly open using a sharp knife. Pound the tenderloin with a meat mallet ensuring that the overall thickness is roughly 1/2 inch thick. Generously season the meat with kosher salt and freshly ground black pepper. Working in layers, add the prosciutto, cooked mushroom mixture and cheese.
- Starting on the longest side, begin to roll up the tenderloin creating a pinwheel shape. Use butcher’s twine to tie and secure the meat from opening during cooking. Brush the exterior of the meat with olive oil.
- Heat a cast iron skillet over medium heat and add 1 tablespoon butter. Add the elk tenderloin to the skillet and brown on all sides, about 4-5 minutes. Remove the skillet from heat and set in the oven cooking for 20 minutes. Remove the elk tenderloin from the skillet and set on a cutting board. Let the meat rest for 10 minutes.
- Slice and serve with roasted vegetables and salad.