Elk Tenderloin with Mushroom Sauce

Recipe courtesy Coyote Cafe
Show: Chuck's Eat the Street Episode: Santa Fe Spice Up
TOTAL TIME: 13 hr 25 min
Prep: 1 hr
Inactive Prep: 12 hr
Cook: 25 min
 
YIELD: 2 servings
LEVEL: Intermediate

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 shallots
MUSHROOM SAUCE:
recipe tools

Directions

For the marinade: 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.

Preheat a grill to medium heat.

For the mushroom sauce: 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.

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.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
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