Elk Tenderloin With Mushroom Sauce Recipe

Name: Elk Tenderloin With Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Elk Marinade; 12 ounces dark Mexican beer, such as Negra Modelo or Dos Equis Dark; 1/4 cup hoisin sauce; 1/4 cup light soy sauce; 1 tablespoon very finely diced shallot; 3 garlic cloves, minced; 2 sprigs fresh rosemary; 4 (8 ounce) trimmed pieces elk tenderloins; Mushroom Sauce; 2 tablespoons unsalted butter; 8 ounces trimmed and halved chanterelle mushrooms, washed and gently brushed clean; 8 ounces steamed and sliced cremini mushrooms; 8 ounces fresh morels, soaked and rinsed thoroughly (about 1 cup); 1 teaspoon kosher salt; 1 teaspoon fresh ground black pepper; 3 shallots, minced; 1 cup dry white wine; 1 cup veal demi-glace; 1 cup blonde chicken stock; 1/4 cup heavy cream; 1 tablespoon fresh thyme leave; olive oil, for coating meat

Servings: persons

Elk Marinade
12 ounces dark Mexican beer, such as Negra Modelo or Dos Equis Dark
1/4 cup hoisin sauce
1/4 cup light soy sauce
1 tablespoon very finely diced shallot
3 garlic cloves, minced
2 sprigs fresh rosemary
4 (8 ounce) trimmed pieces elk tenderloins
Mushroom Sauce
2 tablespoons unsalted butter
8 ounces trimmed and halved chanterelle mushrooms, washed and gently brushed clean
8 ounces steamed and sliced cremini mushrooms
8 ounces fresh morels, soaked and rinsed thoroughly (about 1 cup)
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
3 shallots, minced
1 cup dry white wine
1 cup veal demi-glace
1 cup blonde chicken stock
1/4 cup heavy cream
1 tablespoon fresh thyme leave
olive oil, for coating meat

1
For the marinade:
2
Combine the beer, hoisin, soy, shallots, garlic and rosemary in a small bowl and whisk together. Arrange the tenderloins in a glass or ceramic bowl, and then pour over the marinade to thoroughly coat. Cover and refrigerate for at least 12 hours.
3
Preheat a grill to medium heat.
4
For the mushroom sauce:
5
Place a saucepan over medium-high heat and melt the butter. Add the mushrooms, salt, pepper and shallots and saute, stirring frequently until beginning to brown, 4 to 5 minutes. Pour in the wine to deglaze and cook until most of the liquid has evaporated, 4 minutes. Add the demi-glace, stock, cream and thyme leaves, and simmer until thickened just enough to coat the back of a spoon.
6
Meanwhile, remove the meat from the marinade. Coat with olive oil and sprinkle with salt and pepper. Grill until medium rare, 2 to 3 minutes. Let rest before slicing and serving with the mushroom sauce.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Elk Marinade, 12 ounces dark Mexican beer, such as Negra Modelo or Dos Equis Dark, 1/4 cup hoisin sauce, 1/4 cup light soy sauce, and more.

Yes, Elk Tenderloin With Mushroom Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Elk Tenderloin With Mushroom Sauce

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