Prepare to take your cooking skills to the next level with this exceptional recipe for Sous Vide Elk Tenderloin with chimichurri. Through the sous vide cooking method, we'll achieve tender and succulent elk tenderloin that will leave your taste buds craving more. Complemented by a vibrant and herbaceous chimichurri sauce, this dish is a symphony of flavors that will impress your guests.
Sous Vide Elk Tenderloin with Chimichurri Sauce
Rated 5.0 stars by 1 users
Category
Sous Vide
Cuisine
Argentina
Author:
Kory Brhrens
Prep Time
15 minutes
Cook Time
90 minutes
Experience the succulent tenderness of Sous Vide Elk Tenderloin paired with a vibrant chimichurri sauce. The elk is cooked to perfection using the sous vide technique and duck fat, resulting in juicy and tender meat. The chimichurri sauce, made with fresh herbs, garlic, olive oil, and tangy vinegar, adds a refreshing and zesty flavor profile that beautifully enhances the richness of the elk. Get ready to savor the delightful combination of flavors in this simple yet elegant dish.
Ingredients
- Salt - Diamond Crystal
- Cilantro - Handful - 1/2 Cup Fine Chop (Small Stems Okay)
- Parsley - Handful - 1/2 Cup Fine Chop (No Stems)
-
Shallot - Small - Minced - 1 tbsp
-
Garlic - 1 Clove - Grated
- Chili Pepper - Small - Thin Sliced (Seeds Optional)
- Lemon Zest - 1 Lemon
- Red Pepper Flakes - Pinch (Optional)
-
Sugar/Honey - 1 tsp/tbsp
- Black Pepper - Pinch - Fresh Ground
- Olive/Avocado Oil - 1 1/2 - 2 Cups (Use High Quality Oil)
-
Red Wine Vinegar - 1/8 cup or 2 tbsp
-
Elk Tenderloin - 2lbs
- Fresh Herbs - Rosemary, Thyme, Sage (Optional)
- Salt
- Duck Fat - 1 cup
- Chimichurri (See Recipe) - 1/2 Cup
Chimichurri Sauce
Sous Vide Elk
Directions
Chimichurri Sauce
Combine all ingredients in a bowl. Stir. Taste. Adjust Seasoning.
Note -This recipe is a foundation for building a Chimichurri Sauce. Feel free to adjust the heat, sweetness and acidity of the sauce by using more or less of each ingredient.
Sous Vide Elk
Set sous vide bath to 120 degrees.
Pat tenderloin dry with paper towel. Trim any silver skin, then season generously with salt.
In sous vide bag, add tenderloin, herbs and duck fat. Vacum seal the bag and add to preheated sous vide bath. Cook for 1 hour
Once the meat is done in the sous vide bath, add 2 TB butter and herbs from the bag to a cast iron pan. On medium high heat, sear all sides of tenderloin while basting with melted butter. Let the meat rest for 5-10 minutes before slicing.
Slice. On platter, spread Chimichurri sauce. Add sliced tenderloin on top of sauce. Serve and enjoy.
