I’m giving/gave you an elk tenderloin….

[WapitiTalk1]

Thanks for giving me a partner assist on packing out my Wapiti last fall. In addition to giving you a good chunk of the processed beast when it was done, I gave you a full, fresh elk loin after the packout. How did you cook it?  And in 3, 2, 1………

[wadu1]

Tartare, It is usually served with onions, capers, mushrooms, pepper, Worcestershire sauce,

[pd]

Hey, Boss.  Great thread.  (I know that you wouldn't give ME your tenderloin, but I understand.)

You want to hear something funny?  Last year, upon harvesting my animal, I completely forgot to retrieve the tenderloin.  I am not kidding.  I was exhausted, I had my other reasons.  I told my partner later, I am sure that he thought I was beginning dementia or something.

So, short story long, yeah, I need your tenderloin.  Salt & Pepper, slight grill on all sides (actually, not very different from a tuna loin).  Raspberry jam on the side.  Don't need no green vegetables.  Light, bright Grenache.

You have my number still?

[kenzmad]

Pan seared in an olive oil/butter mix. Fried red potatoes, and a couple of fried eggs. Elk camp breakfast.

[Twispriver]

Cut cross grain into 1" disks. Season with coarse salt and pepper, cooked to perfection over a bed of alder or vine maple coals. Served with asparagus or fresh green beans pan cooked in garlic butter and steamed new potatoes.
The alder coal method can be substituted (but not duplicated) by smoking on low temp in the recteq for forty minutes and pan searing in hot butter.

[raydog]

I'd season the tenderloin well with Garlic, salt and pepper. BBQ the tenderloin whole over a charcoal grill until 140 degrees internally. Rest 5 mins then enjoy!

[High Climber]

Elk Wellington 

[Boss .300 winmag]

Grind it up for tenderloin burgers.🤣

[pianoman9701]

Use about a 2-lb center-cut section wrapped in bacon, cooked in a 450 oven for about 15-20 minutes (120F internal). let it rest for 20 minutes until almost room temperature. Make a huckleberry and cabernet reduction with an elk bone stock base (strain the finished redux). Serve with chanterelles or porcini/boletes. The rest of the tenderloin is grilled.

On the rare occasion that I kill an elk, I make about 2 gallons of stock and freeze it in 16 oz portions. It only takes about 2 hours once it comes to a simmer. I have a huge kettle for doing crawdad boils that I use.

[Angry Perch]

I'd cure it and tuck it away in my curing chamber for 6 months. Elk Bresaola.

[Katmai Guy]

Cut cross grain into 1" disks. Season with coarse salt and pepper, cooked to perfection over a bed of alder or vine maple coals. Served with asparagus or fresh green beans pan cooked in garlic butter and steamed new potatoes.
The alder coal method can be substituted (but not duplicated) by smoking on low temp in the recteq for forty minutes and pan searing in hot butter.

 

[brewzer13]

 Cut a center section, do a sage and porcini dust rub, onion and garlic powder. Roast to med rare and make a jus from the drippings with carmelized onions and a little huckleberry balsamic vinegar. Serve with a melted leek risotto topped with several scallops and black garlic. A nice cab/sav blend and a 12yo scotch to finish.   Surf and Turf!!

[MeepDog]

I'd probably just throw it in some top ramen since I already eat elk every day.

[builtfordtough]

Elk and deer tenderloins never make it back home from camp.  2023 deer i cooked up my tenderloins just hrs after killing it.  Put the tenderloins in a 1 gallon bag, seasoned with Montreal steak seasoning and let sit for an hr in my truck(it was almost 0 degrees.) BBQ to about 135 degrees. Cooked up some instant potatoes and a side of Ceasar salad and we ate good.  My other 2 buddies shot bucks but I never got to have a taste of theirs.  Funny how that is.   

[ASHQUACK]

All my hunting friends tell me those tender-things are poisonous.