Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: HarboritE on September 23, 2020, 11:39:05 AM
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Let’s hear your go-to elk tenderloin recipes. I will be cooking some tomorrow night and want to try something new ! :IBCOOL:
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Cut the steaks about 1.5" thick. I'd use the sous vide circulator at about 125F, with some olive oil, red wine, garlic, thyme, diced onions, diced celery, diced carrots, and parsley in the bag, for about 2 hours. Make sure you strip the silver skin before you cut them. Once you take them out of the bath, sear on each side for a minute in a hot skillet and rest for 10 before eating. While it's resting, you can reduce the liquids from the bag and take out the thyme and parsley. Slice the steaks on the plate and pour the liquid over the meat (if you need to thicken for gravy, either make a roux or you can thicken with a little cornstarch and water paste). If you don't have a circulator, then marinate the steaks in the above ingredients for 6 hours and then grill them to an internal temp of 125F - use a thermometer. Not too hot, unless you like a tough crust on the outside. Nothing is so unholy as overcooking game, especially tenderloins.
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For tenderloin I always either grill it up or sous vide medium rare with salt, pepper, garlic and eat it pretty plain.
If I was to do something else, it would be to slit it flat, spread blue cheese, rosemary and a bit of butter, roll it back up, tie and cook that way. I think some call it pinwheel or something like that.
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For tenderloin I always either grill it up or sous vide medium rare with salt, pepper, garlic and eat it pretty plain.
If I was to do something else, it would be to slit it flat, spread blue cheese, rosemary and a bit of butter, roll it back up, tie and cook that way. I think some call it pinwheel or something like that.
Roulade, I believe.
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Olive oil, cracked pepper and sea salt - highest heat my grill will get - sear both sides - DONE :tup: Wife even loves it :yeah:
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Slather in olive oil. Season with whatever you like not to over power the meat. Salt and pepper is good. Meat rubbs as well. Get BBQ grill HOT. Sear the loin all around. Pull from grill. Wrap loin with thick cut bacon using tooth picks to hold bacon. Put back on BBQ on low/medium heat cook till internal temp is 120-125. Usually boit time the bacon is nice and crispy. Pull and let rest. Slice and stuff yourself!
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I could print those photos and eat them.
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I could print those photos and eat them.
:IBCOOL:
