Elk Tenderloin with Green Chile Dry Rub

1. 1

   Preheat the oven to 375F.

2. 2

   In a small bowl, combine all the spice rub ingredients.

3. 3

   Rub the mixture liberally all over the meat.

4. 4

   In a large, heavy, ovenproof saute pan or cast-iron skillet, sear the meat over medium-high heat to caramelize the surface and adhere the dry rub, about 1 minute per side.

5. 5

   Remove the pan from the heat and place in the oven.

6. 6

   Bake to medium doneness (130F), about 11 minutes.

7. 7

   Remove from the oven, cut into thin slices, and serve immediately or keep warm until ready to serve.

8. 8

   To serve, lay the tortillas side by side, open face and overlapping on a platter.

9. 9

   Divide the filling equally between the tortillas and top with garnish and salsa.

10. 10

    Grab, fold, and eat right away.

11. 11

    Or build your own taco: lay a tortilla, open face, in one hand.

12. 12

    Spoon on some filling, top with garnish and salsa, fold, and eat right away.

* Per serving · 4 servings · Values may vary.