Elk tenderloins - what’s your favorite way to prepare?

[Gingerbeard13]

Cut in 1” chunks, seasoned with salt, pepper, garlic. Cooked on medium heat in a butter bath flipping until crispy!

 

[PredatoronthePrairie]

Alot of good suggestions already.

Been doing more minute stakes lately. Cut thin, season, tenderize with meat mallet.

Get cast iron ripping hot. Gotta go fast at this point. Light olive oil to coat pan. Add slices. Cook 1 min, remove. Top with a few pads of butter. End goal is a good crust on the one side and pretty much rare on the other. Might not be for everyone. But each bite is seasoned and has a good crust, while still pull apart rare on the other.

 

[260284]

Salt, pepper, and garlic powder. Hit it on the grill hot and fast.

Kinders The Blend and sear them in butter on a Blackstone. Had them fresh in camp on my small non-stick tabletop blackstone. They were amazing!!

 

[Huntnpack 2]

My favorite way can be done in the field solo or with others & is to build a camp fire & get some coals going then cut tenderloin into strips & place in ziplock bag & sprinkle them with desired seasoning shake & massage to coat them evenly.
Let stand for a few minutes while cutting a few sharp sticks & setting up my spot by the fire & getting a good coal spot dialed in. Grab a beverage & sit down & thread a strip of seasoned tenderloin on a stick & cook to perfection !!

The Feelings, Smells, Senses, in those moments cannot be duplicated by any other means !!

 

[MTBlazer89]

For medallions I do a light coat of salt, pepper, flour and high heat with some butter and oil in a cast iron.

Whole backstraps I oil, season and put on a rack in the oven at 175-225 depending on how much time I have. Bake until internal temp is 115-120. Remove and finish on the griddle or grill to your desired temp. I do them to 130*. Rest, slice, Enjoy