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

[Ranger 692]

Going to purge the palate from a couple days of farmed turkey with some elk loins today. I always do em the same way looking for something different. What’s your favorite ways to prep/cook em?

I normally just slice into thick medallions and Traeger em. Looking to do something with the whole loin or both together.

Has anyone ever twined both loins together and cooked? If so how did it come out?

 

[Blackbird]

I typically leave them whole season them up with salt pepper garlic and bbq them for not very long at all. Simple and delicious

 

[MuleyFever]

I cut them into 6" lengths, season and grill.

 

[43.6N]

Medallions or butterfly. Quick sear. Butter and garlic sauce.

Fresh side salad with cranberry, apple, or citrus to cut through the garlic.

Sourdough toasted in the oven with the same garlic butter sauce

 

[kjw]

It’s kind of labor intensive but I have done a wellington with an elk tenderloin before. It was amazing.
Something I’ve done with a chunk of backstrap or a tenderloin….
Preheat your oven to 375. Filet it in half leaving it connected in the middle. Big pieces I’ve had to filet out almost like a trifold wallet. Pound flat to roughly 3/4”inch thick. Rub with a little minced garlic (I use the stuff in the jar so I get the oil as well) and season. Put a layer of of spinach leaves on your meat. Then add a good 50/50 layer of chopped mushrooms/blue cheese crumble. (Smaller mushroom chop will make next step easier). Roll everything together and secure with toothpicks or twine.
Heat olive oil and a little butter in a cast iron skillet to sear all sides of tenderloin. Once seared, place skillet in oven for 8 minutes. Turn oven off and leave tenderloin in oven for another 8-10 minutes depending on your preference for doneness. While skillet is in the oven, add 1/2 cup of heavy cream, any remaining mushrooms, and a good helping of blue cheese crumble to a pot in medium low to medium heat to melt into a sauce.
Once tender is done and had time to rest, slice 1” thick and drizzle with sauce.

 

[Maverick1]

Under Vacuum, Sous Vide!

 

[LoH]

Seconded on the wellington. Can follow this recipe, I skipped the red wine sauce. Can use store bought pastry and make your life super convenient. I didnt have access to that so I made basic rough puff pastry which wasn't all that difficult. I've done this several times with elk tenderloin works great.

 

[Slickhill]

Salt and pepper room temp never frozen whole tenderloin, let sit for 30min to and hour. Heat iron skillet and melt a half inch thick slice of butter. When butter turns gold lay whole loin in hot skillet and set a timer for 4:30. When timer is up turn loin 1/3 to the next flat and reset timer for 3:30. Once again when the bell rings turn loin to the last side and set timer for 3:00. When time is up remove from heat and slice thin cuts of butter onto loin to melt and run over it as it rests. Add more butter to skillet and cook up some onions and mushrooms with a dash of worchestershire. Slice loin into 3/8” thick medallions and enjoy with whatever sides.

Typical sized elk loin will be medium on the small end and rare on the thicker end, something for everyone. Deer loins get the same treatment with reduced cooking times at my place.

 

[mxgsfmdpx]

Last night we had moose burgers for dinner but I made an appetizer out of coues deer tenderloins.

Cut them into generous bite size cubes, lightly season, and into a mesquite smoker just long enough to get some flavor on them.

Then make up your favorite country fried steak style flour mixture along with a milk/egg mixture. Double coat and then into a ripping hot pan with oil for a few seconds per side.

My wife and oldest boy really like dipping the crispy bites in a soy/sriracha sauce. Myself and the youngest eat them straight out of the pan.

 

[Charlie Brown]

Dry rub cover/wrap for 24 + hrs and grill. Baist with apple juice,butter, garlic powder mix . Sometimes inject with apple juice . It's all about adding flavor and keeping it moist. These were from elk camp last September. I use whatever spices are available

 

[waspocrew]

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

 

[highcountrymuley]

I'm with waspocrew. Plus olive oil. Let it sit on the counter for an hour before grilling . About 4 minutes per side on med hot. Hotter grill closer to 3.5 min if u like outside with a bit of char and middle bordering rare. Let it rest 5 min ... sometimes less! A little salt at the table sends it into the heavens! Enjoy w a glass of red wine - full bodied cabernet.