Recipe courtesy of Coyote Cafe

Elk Tenderloin with Mushroom Sauce

  • Level: Intermediate
  • Total: 13 hr (includes marinating time)
  • Active: 1 hr
  • Yield: 2 servings
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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


  1. 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.
  2. Preheat a grill to medium heat.
  3. 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.
  4. 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.