Elk Tenderloin With Whiskey Cream Sauce
Jackson Hole Buffalo Meat Co
Elk Tenderloin, the most tender and desired cut of Elk doesn't really need anything but salt and pepper to shine, but we have to admit, a sauce like this is worth the effort. Pair it with some mashed potatoes and a nice glass of wine for a world-class meal.
Elk Tenderloin (sliced into medallions or whole depending on your preference)
- Steak Seasoning
- Garlic Salt
- Olive Oil
- 1 Onion (chopped)
- 1 Stick Salted Butter (cut into 8 pats)
- 1 Cup Whiskey
- 1 Cup Beef Broth
- 1/2 Cup Heavy Whipping Cream
- 1/4 Teaspoon Garlic Powder
Pinch each Salt & Pepper
*2-3 Tablespoons All-Purpose Flour - May be needed if Gravy does not thicken
For The Sauce:
Prepare the Tenderloin:
Trim your tenderloin, then coat lightly with olive oil and sprinkle with the spices listed above to your liking. Set these aside and bring to room temperature, letting the salt and spices penetrate the meat.
Make The Sauce:
Caramelize your onions in a pan over medium-high heat with the butter. Once the onions are translucent turn down the heat and slowly stir in your whiskey. Allow to simmer until half of the mixture evaporates and the strong smell of whiskey subsides.
- Stir in the beef broth and allow it to simmer and thicken occasionally stirring. After it has begun to thicken stir in heavy whipping cream allowing it to continue to bubble. Sprinkle some salt and pepper and let the sauce simmer and continue to thicken. If the sauce seems to be too thin add some all-purpose flour--quickly whisking it in (one tablespoon at a time).
- Cover and set aside when finished.
Cook The Tenderloin:
In a cast iron pan (if available) add the olive oil (you can also use butter) and heat to medium-high heat. Add the tenderloin to the pan and cook for 2 minutes per side, while repeatedly basting all sides with oil from the pan to develop a beautiful, even browning. As Elk tenderloin is incredibly lean, it is important to keep a close eye while cooking, so as not to overcook the tenderloin. We recommend no more than medium-rare. Let rest for 5-10 minutes.
With a sharp knife, slice your tenderloin on a bias, or 45-degree angle, creating beautiful, easy to serve medallions. Transfer to a serving plate and drizzle with the Whiskey Cream Sauce and serve with the side of your choice and enjoy one of the finest cuts of meat in the world!
You can also serve with a whole Elk Tenderloin cooked in the oven or on the grill. The possibilities are endless!