Entree: Canada – Alberta – Elk Tenderloin (Seared and roasted elk tenderloin with herb and juniper pan sauce)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
20 min
Additional
10 min
Total
40 min
Ingredients
- 1.5 lb (680 g) elk tenderloin, trimmed
- 1 tsp (5 g) coarse salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 2 cloves (6 g) garlic, minced
- 1 tbsp (15 ml) chopped fresh thyme
- 1 tbsp (15 ml) chopped fresh rosemary
- 1 tsp (5 g) crushed juniper berries
- 1/4 cup (60 ml) dry red wine
- 3/4 cup (180 ml) beef stock
- 1 tbsp (15 g) Dijon mustard
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 g) cold unsalted butter, cubed (for finishing sauce)
Instructions
1. Preheat oven to 400°F (200°C). Pat the elk tenderloin dry and season all over with the salt and pepper.
2. Heat 2 tbsp (30 ml) olive oil in a large ovenproof skillet over high heat until shimmering. Sear the tenderloin on all sides until browned, about 2–3 minutes per side.
3. Transfer the skillet to the preheated oven and roast until an instant-read thermometer inserted into the thickest part reads 125–130°F (52–54°C) for medium-rare, about 8–12 minutes depending on thickness.
4. Remove the tenderloin to a cutting board, tent loosely with foil and rest for 10 minutes.
5. Meanwhile, return the skillet to medium heat. Add 2 tbsp (30 g) butter and the minced garlic; cook briefly until fragrant, about 30 seconds. Add the crushed juniper berries and herbs and stir to release aromas.
6. Pour in 1/4 cup (60 ml) red wine to deglaze, scraping up browned bits; reduce by half, about 2–3 minutes.
7. Add 3/4 cup (180 ml) beef stock and simmer until slightly reduced, about 4–5 minutes. Whisk in 1 tbsp (15 g) Dijon mustard and 1 tbsp (15 ml) lemon juice.
8. Off the heat, swirl in the 2 tbsp (30 g) cold butter, one piece at a time, to emulsify the sauce. Adjust seasoning with salt and pepper.
9. Slice the rested tenderloin into medallions and spoon the pan sauce over the top. Serve immediately with roasted root vegetables or potatoes typical of Alberta accompaniments.
