ELK TENDERLOIN WITH MUSHROOM SAUCE

Elk Tenderloin With Mushroom Sauce image

Provided by Chuck Hughes

Categories Sauces

Time 13h

Yield 2 serving(s)

Number Of Ingredients 20

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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 shallot
3 garlic cloves, minced
2 sprigs fresh rosemary
4 (8 ounce) trimmed pieces elk tenderloins
2 tablespoons unsalted butter
8 ounces trimmed and halved chanterelle mushrooms, washed and gently brushed clean
8 ounces steamed and sliced cremini mushrooms
8 ounces fresh morels, soaked and rinsed thoroughly (about 1 cup)
1 teaspoon kosher salt
1 teaspoon fresh 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 leave
olive oil, for coating meat

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