ROASTED ELK TENDERLOIN WITH BACON WRAPPED SALSIFY, JERUSALEM ARTICHOKES, AND CREAMY WILD MUSHROOM SAUCE
Steps:
- In a large saucepan or stockpot, combine 4 cups water with the milk, bay leaves, and peppercorns. Bring to a simmer and then poach peeled salsify; cook just until the salsify is soft, but not mushy. Remove the salsify from the poaching liquid, and refrigerate. Once the salsify is cooled, wrap 1 slice of bacon around each stalk of salsify.
- Preheat the oven to 350 degrees F.
- Roast the bacon wrapped salsify in the oven until the bacon browns slightly, about 10 to 15 minutes.
- Meanwhile, in a medium ovenproof skillet, melt 1/2 stick butter over medium-high heat. Add elk tenderloin to hot pan and sear until browned on both sides, and then transfer pan to oven and roast until cooked to desired doneness. (Be careful, as elk tenderloin cooks quickly.)
- In a medium skillet, melt 1/2 stick butter over medium-high heat. Add Jerusalem artichokes and saute until the edges turn slightly brown. Then add shallots and saute for 1 minute more. Add arugula and remove from heat.
- In the center of the plate, make a circle of wild mushroom sauce. Place the salsify on top of the sauce, and the artichoke-arugula mixture on top of the salsify. Slice the elk tenderloin and place on top of the artichoke-arugula mixture. Garnish with chives.
- Melt 1 stick butter in a large skillet over high heat. Add mushrooms and saute over high heat until browned. When mushrooms have browned, add 3 ounces diced shallots and the thyme. Cook mixture for 2 minutes more and then add cream. Reduce heat to a simmer and cook until the cream has reduced by half. Next, pour mixture into blender*, add sherry vinegar and foie gras, if using, and blend until smooth. Season with salt and pepper to taste.
ROASTED ELK
Provided by Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Rub the elk roast with salt and pepper. Roast in a preheated 400-degree F oven for about 25 minutes per pound, or until the thermometer registers 140 degrees. While the elk is roasting, periodically, baste the roast with the rendered duck fat to maintain the moisture. Let roast cook until an inserted meat thermometer reads 155 degrees. Let the roast rest for 10 minutes before slicing and serving.
BEEF TENDERLOIN IN MUSHROOM SAUCE
Just a skillet, a couple juicy steaks, fresh mushrooms and a few simple ingredients prove it doesn't take much fuss to fix a special meal for two. -Denise McNab, Warminster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm., In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.
Nutrition Facts : Calories 417 calories, Fat 32g fat (17g saturated fat), Cholesterol 112mg cholesterol, Sodium 659mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.
ELK STEAK MARINADE
Marinade for elk steak.
Provided by bhartkopf
Categories Meat and Poultry Recipes Game Meats Elk
Time 4h15m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk canola oil, onion, lemon juice, Worcestershire sauce, soy sauce, garlic powder, and pepper in a bowl until marinade is well mixed. Place elk steak in a large resealable plastic bag and pour marinade over meat. Coat meat with marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for at least 4 hours, turning occasionally.
- Preheat grill for medium heat and lightly oil the grate. Drain elk steak and discard marinade.
- Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 259.3 calories, Carbohydrate 2.6 g, Cholesterol 77.6 mg, Fat 12.5 g, Fiber 0.3 g, Protein 32.5 g, SaturatedFat 1.5 g, Sodium 332.5 mg, Sugar 1 g
ELK TENDERLOIN WITH MUSHROOM SAUCE
Make and share this Elk Tenderloin With Mushroom Sauce recipe from Food.com.
Provided by Chuck Hughes
Categories Sauces
Time 13h
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : Calories 620.5, Fat 26.1, SaturatedFat 14.9, Cholesterol 75.8, Sodium 3951.3, Carbohydrate 51, Fiber 4.7, Sugar 18.9, Protein 20.7
VENISON WITH MUSHROOM-WINE SAUCE
Steps:
- 1. Mix the flour, salt, and pepper in a shallow dish. Dredge the meat in the seasoned flour. Heat the oil in a large skillet over medium-high. Cook the venison for 2 minutes per side, and then transfer to a plate and cover to keep warm.
- 2. Reduce the heat in the skillet to medium, add the shallots and garlic, and cook for 1 minute, stirring constantly. Add the mushrooms and sauté for about 3 minutes. Stir in the tomato paste. Add the wine and chicken broth, raise heat to medium-high, and cook for 1 minute more. Return the meat to the pan and simmer until heated, about 1 minute. Season with salt and pepper to taste.
TENDERLOIN DELUXE WITH MUSHROOM SAUCE
Make and share this Tenderloin Deluxe With Mushroom Sauce recipe from Food.com.
Provided by Manami
Categories Roast Beef
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425º.
- In small bowl, combine 4 tablespoons butter or margarine, green onions, mustard and soy sauce or tamari.
- In a 13x9" baking or roasting pan, arrange beef and evenly spread the mustard mixture.
- Bake uncovered 15 minutes.
- Decrease heat to 400º and bake 45 minutes or until desired doneness.
- Let stand 10 minutes before slicing.
- Meanwhile, in a 12" skillet, melt remaining 6 tablespoons butter or margarine over med-high heat and cook mushrooms, stirring occasionally, 3 minutes or until softened.
- Stir in onions and cook, stirring occasionally, 12 minutes or until golden brown.
- Add garlic and cook 30 seconds.
- Stir in sherry and hot pepper sauce, if using, and cook 2 minutes.
- Stir in broth and simmer 5 minutes or until sauce is slightly thickened.
- Serve sauce over sliced beef.
Nutrition Facts : Calories 805.5, Fat 57.8, SaturatedFat 27.2, Cholesterol 213.4, Sodium 300.5, Carbohydrate 7.6, Fiber 1.1, Sugar 2.9, Protein 50.1
More about "elk tenderloin with mushroom sauce recipes"
ELK TENDERLOIN WITH MUSHROOM SAUCE RECIPE - COOKING …
From cookingchanneltv.com
Servings 2Total Time 13 hrsCategory Main-Dish
MUSHROOM SWISS ELK TENDERLOIN | WILD GAME CUISINE ...
From nevadafoodies.com
5/5 (2)Servings 4Cuisine AmericanCategory Main Course
- Heat a skillet over medium heat and add butter, olive oil, minced garlic and mushrooms. Cook the mushrooms for 5 minutes until browned. Season with salt, add the parsley and stir to combine. Remove from heat and let cool.
- Set the elk tenderloin on a cutting board and carefully butterfly open using a sharp knife. Pound the tenderloin with a meat mallet ensuring that the overall thickness is roughly 1/2 inch thick. Generously season the meat with kosher salt and freshly ground black pepper. Working in layers, add the Swiss cheese and cooked mushrooms. Starting on the longest side, begin to roll up the tenderloin and tie with butcher’s twine to secure the meat from opening during cooking.
- Preheat the Traeger to 400 degrees. Add the bacon to a cast iron skillet and set on the Traeger grill closing the lid for 15 minutes. Remove the bacon and add the stuffed tenderloin to the skillet cooking for 10 minutes. Turn the tenderloin on its side and cook for 5 minutes. Turn the tenderloin to the opposite side and cook for 5 minutes. Remove from the grill and cover loosely with foil. Let rest for 10 minutes.
SAUTéED ELK MEDALLIONS IN CHANTERELLE & OYSTER MUSHROOM ...
From fromfieldtotable.com
ELK LOIN WITH A BLACKBERRY PORT PAN SAUCE - DURHAMRANCH.COM
From durhamranch.com
ELK TENDERLOIN RECIPES - RAINY RIVER ELK COMPANY
From rainyriverelkcompany.com
ELK TENDERLOIN WITH MUSHROOM SAUCE | RECIPE | VENISON ...
From pinterest.co.uk
[HOMEMADE] GNOCCHI WITH MUSHROOM SAUCE AND ELK SIRLOIN : FOOD
From reddit.com
RECIPES FOR ELK TENDERLOIN - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PAN ROAST BEEF TENDERLOIN WITH A MUSHROOM CREAM SAUCE (FOOD)
From elkezrecipes.wordpress.com
PORK TENDERLOIN WITH MERLOT MUSHROOMS RECIPE - FOOD NEWS
From foodnewsnews.com
ELK TENDERLOIN MARINADE RECIPES | DEPORECIPE.CO
From deporecipe.co
BEEF TENDERLOIN WITH MUSHROOM SAUCE (VIDEO ...
From natashaskitchen.com
ELK RECIPES FOR TENDERLOIN - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
ELK TENDERLOIN RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ELK TENDERLOIN WITH MUSHROOM SAUCE RECIPE
From crecipe.com
GARLIC ELK TENDERLOIN WITH BLUEBERRY RED WINE SAUCE ...
From thecampfirecollective.com
ELK TENDERLOIN WITH WHISKEY CREAM SAUCE | JACKSON HOLE ...
From jhbuffalomeat.com
VENISON TENDERLOIN WITH WILD-MUSHROOM SAUCE RECIPE
From myrecipes.com
ELK BACKSTRAP: PAN SEARED WITH MUSHROOMS AND RED WINE ...
From pocketpause.com
10 MOUTHWATERING ELK RECIPES - GAME & FISH
From gameandfishmag.com
SEARED ELK TENDERLOIN WITH PAN SAUCE | WILD GAME CUISINE ...
From nevadafoodies.com
STEAK WITH CREAM CHEESE AND MUSHROOM SAUCE RECIPE
From thespruceeats.com
ELK TENDERLOIN WITH MUSHROOM SAUCE | RECIPES | EXPLORE ...
From merryedwards.com
L.R. ELK STEAKS IN MUSHROOM GRAVY RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
ELK TENDERLOIN RECIPE - ELK TENDERLOIN WITH ANCHO SAUCE ...
From honest-food.net
SAVORY GARLIC MUSHROOM GROUND ELK RECIPE - GAME & FISH
From gameandfishmag.com
SEARED ELK TENDERLOIN WITH PAN SAUCE | JACKSON HOLE ...
From jhbuffalomeat.com
RECIPES FOR ELK TENDERLOIN - THERESCIPES.INFO
From therecipes.info
A SIMPLE ELK TENDERLOIN RECIPE - DELISHABLY
From delishably.com
ELK TENDERLOIN FILET RECIPES : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
ROASTED ELK TENDERLOIN WITH BACON WRAPPED SALSIFY ...
From recipenet.org
RECIPE FOR ELK LOIN STEAK - THERESCIPES.INFO
From therecipes.info
ELK LOIN STEAK RECIPES | DEPORECIPE.CO
From deporecipe.co
You'll also love