Elk Tenderloin with Prosciutto and Mushrooms

  • Oct 27, 2020
  • By Jackson Hole
  • 0 Comment

Recipe courtesy of: Kristy Crabtree Nevadafoodies.com 

Sliced and served to perfection. Any day of the week is a good day to serve up a stuffed Elk Tenderloin with Prosciutto and Mushrooms


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 



  1. Preheat oven to 400 degrees. 

  2. 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. 

  3. 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. 

  4. 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.

  5. 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.

  6. Slice and serve with roasted vegetables and salad.

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