Elk Tenderloin with Mushroom Sauce

Name: Elk Tenderloin with Mushroom Sauce
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT13H0M0.000S
Yield: 2 servings
Ingredients: 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; 3 cloves garlic, minced; 2 sprigs fresh rosemary; Four 8-ounce trimmed pieces elk tenderloin; 2 tablespoons unsalted butter; 8 ounces trimmed and halved chanterelle mushrooms, washed and gently brushed clean; 8 ounces steamed and sliced crimini mushrooms; 8 ounces fresh morel mushrooms, soaked and rinsed thoroughly (about 1 cup); 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 3 shallots, minced; 1 cup dry white wine; 1 cup veal demi-glace; 1 cup blonde chicken stock; 1/4 cup heavy cream; 1 tablespoon fresh thyme leaves; Olive oil, for coating meat

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Level: Intermediate

Total: 13 hr (includes marinating time)
Active: 1 hr

Yield: 2 servings

Level: Intermediate

Total: 13 hr (includes marinating time)
Active: 1 hr

Yield: 2 servings

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

3 cloves garlic, minced

2 sprigs fresh rosemary

Four 8-ounce trimmed pieces elk tenderloin

Mushroom Sauce:

2 tablespoons unsalted butter

8 ounces trimmed and halved chanterelle mushrooms, washed and gently brushed clean

8 ounces steamed and sliced crimini mushrooms

8 ounces fresh morel mushrooms, soaked and rinsed thoroughly (about 1 cup)

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

3 shallots, minced

1 cup dry white wine

1 cup veal demi-glace

1 cup blonde chicken stock

1/4 cup heavy cream

1 tablespoon fresh thyme leaves

Olive oil, for coating meat

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.