need an elk tenderloin recipe

[HarboritE]

So I have both the tenderloins from my elk this year, one of them is thawing as I type this. I know the preferred way is to slice and quickly grill or fry and leave rare. My wife likes it well done or barely pink. I recently got mad at my smoker and sold it ( kicking myself now) so smoking it is out of the question. Im looking for a way to cook it through without making it too tough

[krapmit]

Its impossible to make it tough. I fogot mine on the grill and burnt it two weeks ago...cut off the burnt part and it was still tender as a filet mignon.

[wildmanoutdoors]

Cook it like you like it! Feed her a round steak...

[Smokepole]

I'll trade you my recipe for a big hunk of tenderloin straight up.  Send the meat first... and I'll teach you how to cook it up.

[vandeman17]

my recipe is to remove from elk and throw on bbq.... 

I actually like my tenderloins to marinade in a mix of 7up, pepper and a little bit of johnny's for a day then slow cook to medium rare on the bbq.

[WSU]

Cook it like you like it! Feed her a round steak...

Exactly!  Why turn a good cut of meat into a crappy cut of meat. 

[Dhoey07]

Bacon wrap with jalapeno slices and infared it on the grill

[hollymaster]

I'll trade you my recipe for a big hunk of tenderloin straight up.  Send the meat first... and I'll teach you how to cook it up.

My recipe is better, freeze put in package send to me. Wa  la  done.   

[Todd_ID]

Bacon wrap with jalapeno slices and infared it on the grill

I'll second this one!  Butterfly into steaks, stuff the jalapenos with cream cheese and put in the middle, wrap with bacon, pin with a toothpick, and grill.

[CoryTDF]

Use a fillet knife to cut a hole length wise through it. Stuff it with diced onion, garlic, spinach. Rub the outside with your choice of seasoning. Grill until done to the bosses liking. Simple and good.

[HarboritE]

"Exactly!  Why turn a good cut of meat into a crappy cut of meat. " 


Is it possible to turn it into a crappy cut of meat? Thank you for the replies. I think I'll put a rub on it, slice it open, stuff with walla walla onions, peppers, a little cream and smoked pepper jack cheese and slow cook on the bbq? And maybe wrap in some bacon. I have another one to cook rare and simple to my liking. Ill let you know how it turns out!

[RadSav]

Tenderloin is treated completely different than any other cut of meat around here.  In our opinion it is just too dang good to mess with.  So we just rub it down with a good kosher salt and let it stand for an hour.  Then add fresh ground pepper and on the grill it goes.  If we shoot a spike or young cow that is light on flavor we might add a little something afterward.  Usually a few gorgonzola crumbles or sautéed mushrooms.

We rarely ever cut tenderloins up into steak/fillets.  Usually cooked up as one piece until center temperature reaches 120F. Then let it sit covered for five to ten minutes for moisture to balance.  On the odd times we do cut into steaks we like to do as others have mentioned and wrap with bacon!  Still cook to center temp of 120F and let sit covered for a while to balance moisture.  When cooking as steaks I like to add a pat of sweetcream butter in the last few minutes of grilling too!

All our wild game is seared on high direct heat and then cooked at a medium indirect heat.

[DOUBLELUNG]

Tenderloin is treated completely different than any other cut of meat around here.  In our opinion it is just too dang good to mess with.  So we just rub it down with a good kosher salt and let it stand for an hour.  Then add fresh ground pepper and on the grill it goes.  If we shoot a spike or young cow that is light on flavor we might add a little something afterward.  Usually a few gorgonzola crumbles or sautéed mushrooms.

We rarely ever cut tenderloins up into steak/fillets.  Usually cooked up as one piece until center temperature reaches 120F. Then let it sit covered for five to ten minutes for moisture to balance.  On the odd times we do cut into steaks we like to do as others have mentioned and wrap with bacon!  Still cook to center temp of 120F and let sit covered for a while to balance moisture.  When cooking as steaks I like to add a pat of sweetcream butter in the last few minutes of grilling too!

All our wild game is seared on high direct heat and then cooked at a medium indirect heat.

Great advice right here.  I like to brush it with EVOO while being seared.

[KillerBeee]

At Asian stores they sell a mushroom soy sauce. I lightly rub tenderloin medallions with mushroom soy, a little olive oil, and fresh ground pepper. I like them rare so they are seared in a non stick pan. As they rest, I sauté mushrooms and perhaps a little bit of onion in the same pan as I used for the meat, then when almost done, add a 1
half cup of red wine and reduce to desired consistency. This mushroom reduction is served on the side and can also be served on top but I like the pure flavor better.

Enjoy,
    Beee

[RadSav]

I like to brush it with EVOO while being seared.

One year in Canada the outfitter did up some elk tenderloins he seared with roasted pumpkinseed oil.  Absolutely out of this world!!!  When asked how I could get some he said, "Fly to Europe.  They have it in almost every store!"  That was five years ago and I still have not found a source for the European/Austrian stuff here in the US.

[Florida_Native]

Corn it! Morton's has the recipe on their site. Just don't let it sit as long in the salt.

[RadSav]

Corn a tenderloin    Sacrilege    I suppose you put catsup on it too?   Oh my goodness

I'm going to have nightmares tonight about folks corning tenderloins.  Oh the horror!!! 

 

[pianoman9701]

Season with Montreal Steak, wrap with bacon, and grill it whole on a low BBQ, coals if possible.

[HarboritE]

I made it the way I said previously and it was delicious though I agree I did way more than needed and it took away from the natural flavor. I also cooked it a tad too long. Seared it on all sides on the bbq and finished in the oven for a few minutes. I cut the end off to make it a well shaped pocket so I have enough to cook a couple medallions for myself tomorrow  gonna seaon, sear, and call it macaroni

[brianb231]

Well, lately we have done the following with a whole tenderloin and it was spectacular.

Butterfly the length of the tenderloin. Spread whole container of onion chive cream cheese. We added some fresh green chile on the inside as well. Roll it back up and wrap in a bacon weave and then smoke/BBQ to an internal temp of 140. Let stand and slice.  OMG!

[CoryTDF]

 

[HarboritE]

Wow that looks good ! looking forward to medallions tomorrow night, cube steak the next night. God I love elk  meat 

[Bean Counter]

My wife has a great one. I'll post it up later.

[Time Immemorial]

I just mix some Johnnys with some flour and pan fry them

[HUNTINCOUPLE]

This is a great thread!   Thawed out one of our elk loins from this year and BBQ it just as RadSav said. Did put a light rubb on it. Some off the wall brand we had in the cupboard? Cabelas I think? Seared all sides then low heat until approximately 120 deg. Wrapped in foil and let sit. Will do this again and again and again!!!!!

[RadSav]

That looks about as perfect as it gets IMO.  Made my mouth instantly start to water.  Nice!!!

[swift]

One of our favs is to rub it with pepper coarse salt a large amount of fresh garlic wrap it up with bacon and cook it in a cast iron pan on med heat when the bacon is done internal temp will be 120ish 5 min sit and eat

ps i do the same prep with tip roasts but then throw them on the green mountain @ 200 till 135

[HUNTINCOUPLE]

Here it is! Inspired again by RadSav! Lightly seasoned rub on loin. Quick sear of the loin. Wrapped with bacon and cooked till 120 degrees internal temp. Pulled and wrapped in foil to sit for 10 min or so. Highly recommended if you have never tried it!!!!

[RadSav]

That looks fantastic

[blackveltbowhunter]

Here it is! Inspired again by RadSav! Lightly seasoned rub on loin. Quick sear of the loin. Wrapped with bacon and cooked till 120 degrees internal temp. Pulled and wrapped in foil to sit for 10 min or so. Highly recommended if you have never tried it!!!!

  That is exactly how it gets cooked around our house 9 times out of 10. Wife and kids love it!