Tender, lean, and full of rich, wild flavor, grilled elk tenderloin is one of the finest ways to showcase premium game meat. This recipe brings out the best in elk with a simple yet flavorful marinade that blends olive oil, soy sauce, and Worcestershire for depth, Dijon mustard for tang, and a touch of brown sugar for balance. The result? A perfectly juicy elk steak with a caramelized crust and buttery texture that rivals any cut of beef.
Courtney Johnston
4-6
30 minutes
5-10 minutes
American
Elk Meat
Whether you’re an experienced wild game cook or just starting to explore elk recipes, this marinated tenderloin delivers restaurant-quality results right off your backyard grill. Serve it sliced into medallions for a rustic, elegant main course that celebrates the clean, natural flavor of elk meat.
2 Elk tenderloins
Trim the tenderloin of any silver skin and gather all marinade ingredients.
Whisk all the marinade ingredients together and pour it over the elk tenderloin.
Cover and let it marinate for at least 30 min, or up to overnight in the fridge for deeper flavor penetration.
Once marinated, remove the elk from the fridge and let it come to room temperature—this helps it cook evenly.
Continue grilling until the internal temperature reaches 120°F for a perfect medium-rare. Elk cooks quickly, so keep a close eye on it.
Serve with your favourite sides or on top of a salad and enjoy!
