Are you looking for a unique and flavorful addition to your dinner repertoire? Look no further than elk tenderloin! This lean, flavorful meat offers a delicious alternative to traditional beef, boasting a richer, slightly gamey taste that's sure to impress. This recipe guide will walk you through creating perfectly cooked elk tenderloin steaks, whether you're a seasoned chef or a beginner in the kitchen. Prepare for a culinary adventure that's both healthy and incredibly satisfying!
Ingredients:
- 2 (6-ounce) elk tenderloin steaks, about 1-inch thick
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/4 cup dry red wine (optional)
- Fresh rosemary sprigs (for garnish)
Instructions:
Step 1: Prepare the Elk Tenderloin
Pat the elk tenderloin steaks dry with paper towels. This crucial step helps achieve a beautiful sear. Season generously on both sides with salt, pepper, garlic powder, onion powder, and thyme. Let the steaks sit at room temperature for about 30 minutes before cooking to ensure even cooking.
Step 2: Sear the Steaks
Heat the olive oil in an oven-safe skillet (cast iron is ideal) over medium-high heat. Once hot, carefully place the elk steaks in the skillet. Sear for 2-3 minutes per side, until a nice brown crust forms. This creates a delicious flavor and helps retain the juices.
Step 3: Finish in the Oven (Optional)
For a perfectly medium-rare to medium elk tenderloin, transfer the skillet to a preheated oven at 375°F (190°C). Cook for 5-7 minutes for medium-rare, or longer for your preferred doneness. Use a meat thermometer to check the internal temperature: 130-135°F (54-57°C) for medium-rare, 140-145°F (60-63°C) for medium.
Step 4: Make a Delicious Pan Sauce
Remove the steaks from the skillet and let them rest for 5-10 minutes, loosely tented with foil. Reduce the heat to medium. Add butter to the skillet and swirl to melt. Add minced garlic and cook for about 30 seconds, until fragrant. If using, pour in the red wine, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for a minute or two until slightly thickened.
Step 5: Serve and Enjoy!
Slice the elk tenderloin steaks against the grain and serve immediately, drizzled with the pan sauce. Garnish with fresh rosemary sprigs. This delicious dish pairs wonderfully with roasted vegetables, mashed potatoes, or a simple salad.
Cooking Tips for Perfect Elk Tenderloin Steaks:
- Don't overcook! Elk tenderloin is lean and can become tough if overcooked. Use a meat thermometer to ensure it reaches your desired level of doneness.
- Rest is key! Allowing the steaks to rest before slicing helps the juices redistribute, resulting in a more tender and flavorful steak.
- Adjust seasonings to your taste. Feel free to experiment with different herbs and spices to find your perfect blend.
Variations:
- Herb-crusted elk tenderloin: Combine breadcrumbs, herbs (such as parsley, chives, and oregano), and grated parmesan cheese for a flavorful crust.
- Spicy elk tenderloin: Add a pinch of cayenne pepper or red pepper flakes to the seasoning for a kick.
- Mushroom sauce: Sauté mushrooms with garlic and shallots, then add to the pan sauce for an earthy and rich flavor.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300
- Protein: Approximately 30-35 grams
- Fat: Approximately 15-20 grams
Enjoy this healthy and delicious elk tenderloin recipe! It's a perfect choice for a special occasion or a weeknight dinner. Remember to adjust cooking times based on the thickness of your steaks and your preferred level of doneness. Happy cooking!