"The Big Game is at Steak" Sandwich Recipe

Name: "The Big Game is at Steak" Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces Kona coffee beans; 4 ounces dried porcini mushrooms; 3 pounds elk tenderloin; 4 heirloom tomatoes, sliced; 1 teaspoon canola oil; 1/4 cup chopped onion; 1 cup chopped cherries; 1/4 cup cherry wine; 1/4 cup stock, chicken or beef; 1/4 cup grated nutmeg; 1/4 cup allspice; 1 tablespoon brown sugar; 6 slices pancetta; 2 ounces garlic butter; 6 onion rolls, halved; 6 ounces goat cheese; 3 ounces arugula; A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Servings: persons

4 ounces Kona coffee beans
4 ounces dried porcini mushrooms
3 pounds elk tenderloin
4 heirloom tomatoes, sliced
1 teaspoon canola oil
1/4 cup chopped onion
1 cup chopped cherries
1/4 cup cherry wine
1/4 cup stock, chicken or beef
1/4 cup grated nutmeg
1/4 cup allspice
1 tablespoon brown sugar
6 slices pancetta
2 ounces garlic butter
6 onion rolls, halved
6 ounces goat cheese
3 ounces arugula
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

1
Preheat a grill and smoker to medium.
2
Grind the coffee and dried mushrooms in a spice grinder, then rub it into the elk tenderloin.
3
Grill the tenderloin over medium heat until medium-rare, and an instant-read thermometer registers 130 to 140 degrees F in the center, about 10 minutes.
4
Set aside in a warming oven.
5
While the tenderloin is cooking, put the tomatoes on a sizzler or metal plate in a smoker for 10 minutes.
6
Set aside.
7
Chutney: Put a saucepan over medium-low heat, and add the canola oil, onions, cherries, wine, stock, nutmeg, allspice and sugar.
8
Cook for 30 minutes.
9
Grill the pancetta for about 5 minutes per side, brushing with garlic butter.
10
To assemble: Put an onion roll on each serving plate.
11
Spread enough goat cheese on both halves to cover slightly.
12
Slice the elk and put some on each roll bottom.
13
Top each with a slice of pancetta, some arugula and heirloom tomato slices.
14
Top with a dollop of chutney and cover with the top halves of the roll.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 4 ounces Kona coffee beans, 4 ounces dried porcini mushrooms, 3 pounds elk tenderloin, 4 heirloom tomatoes, sliced, and more.

Yes, "The Big Game is at Steak" Sandwich 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.

That's it — enjoy your meal!

"The Big Game is at Steak" Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions