Entrée: United States – Elk Center-Cut Tenderloin with Tarragon Butter Sauce

Serving Size: 2

Approximate Time

Prep 20 min

Cook 15 min

Additional 15 min

Total 50 min

Ingredients

Elk tenderloin center-cut (Chateaubriand), trimmed
Salt and freshly ground black pepper, to taste
2 tbsp (30 ml) butter
2 tbsp (30 ml) neutral oil
2 tbsp (8 g) fresh tarragon, chopped
2 shallots, minced
1 / 4 cup (60 ml) white wine vinegar
3 egg yolks
1 / 2 cup (115 g) clarified butter
1 tbsp (15 ml) lemon juice
Salt and white pepper, to taste

Instructions

1. Preheat oven to 425°F (220°C). Season the elk tenderloin generously with salt and pepper.
2. Sear the tenderloin in a hot pan with oil and butter until browned on all sides, then roast in the oven until an instant-read thermometer reads 125–130°F (52–54°C) for medium-rare.
3. Rest the meat under foil for 10–15 minutes while making béarnaise.
4. For béarnaise: combine chopped tarragon and shallots with white wine vinegar and reduce until nearly dry; strain and reserve the reduction.
5. Whisk egg yolks with the reduction over a bain-marie until thick and pale, then slowly drizzle in warm clarified butter to emulsify; finish with lemon juice, chopped tarragon, salt and white pepper.
6. Slice the Chateaubriand, arrange on a platter, and spoon béarnaise alongside or over slices.