Recipe courtesy of Coyote Cafe
Elk Tenderloin with Mushroom Sauce
13 hr
(includes marinating time)
1 hr
2 servings
13 hr
(includes marinating time)
1 hr
2 servings


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


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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Elk Stew

Recipe courtesy of Beaver Choice

Elk Carpaccio with Grilled Corn Tortillas and Arugula with Lemon Vinaigrette

Bacon Wrapped Elk Chops with Pickled Brussels Sprouts and Pumpkin Puree

Recipe courtesy of Brian Jupiter

Creamy Mushroom Risotto with Rosemary Grilled Pork Tenderloin

Recipe courtesy of Dave Lieberman

Beer Braised Rabbit

Recipe courtesy of Emeril Lagasse


So Much Pretty Food Here