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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