Seared Elk Tenderloin With Pan Sauce
This Elk Tenderloin was seared to perfection and then finished with a simple pan sauce. The tenderloin was trussed with butchers twine to retain the overall shape and thickness for even cooking. You don't have to do this, but it helps to tuck them in and tie them up if they taper off at the ends.
1 Elk Tenderloin
Freshly Ground Black Pepper
1 Tablespoon Vegetable Oil
4 Tablespoons Unsalted Butter/Divided
2 Garlic Cloves, minced
1 Shallot, finely chopped
1 Cup Beef Stock
– Butcher's Twine
Season your Tenderloin with kosher salt and freshly ground black pepper. Heat a seasoned cast-iron skillet over medium heat and add oil, 2 tablespoons of butter and a pinch of garlic. When the garlic becomes fragrant, add the tenderloin to the skillet. Sear all three (3) sides until a deep brown crust has formed, about 3-4 minutes per side.
Remove the tenderloin from skillet when done and loosely cover with a piece of foil. (Of course, a bull elk tenderloin will be slightly larger, so be sure to use a meat thermometer if you aren’t sure when to remove it. You are looking for 125 degrees internal temperature to remove and then rest, bringing the temperature to a medium-rare at 135 degrees.)
Reduce the heat to medium-low and add the shallots, garlic and remaining butter to the skillet. Using a whisk, stir all ingredients together until the shallots turn golden brown. Add beef stock to the skillet and whisk to dissolve all of those tasty leftover bits. Continue stirring until sauce begins to bubble and thicken up. Remove from heat.
Cut the tenderloin into 1/2″ thick slices and drizzle pan sauce over the top.