Recipe courtesy of Coyote Cafe
Elk Tenderloin with Mushroom Sauce
13 hr
1 hr
2 servings
13 hr
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.

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