Everyone has their favourite steaks and I have to say tenderloin is one of mine. So flavourful and tender, it is really hard to beat. Combine that with the subtle (and by subtle, I mean very subtle but in a very delicious way) gamey flavour of the elk – and I dare say you might have perfection. CRMR‘s Urban Butcher Elk Tenderloins are truly *chef’s kiss*.
I didn’t want to overpower these deliciously delicate steaks, so we created an au jus that features a hint of fruit and sweet from red wine and berry jam. This gives it a bit of depth, and the sweetness wonderfully compliments the elk. To make it, you really just simmer to reduce (and concentrate the flavour) on the stove. Simple as that.
For the elk tenderloin steaks, these can dry out easily. Keep a close eye on them and use your meat thermometer to check their progress. Elk is a lean meat, and the tenderloin is one of the leaner cuts. So overcook it and it can be dry, but cook it right and let it rest? Perfection.
Also, when you go into Urban Butcher to get this cut, check out all the other amazing and delicious options they have. We have our eyes on the cold smoked steaks next. ** yum **
2 elk tenderloin steaks
1 cup veal or beef broth
¼ cup dry red wine
½ tbs berry jam (I used the Roasted Mix Berry Jam from CRMR Kitchens)
Salt & pepper
Preheat the barbecue to about 450F or high heat. Prep the steaks by patting them dry with paper towel, and season with salt and pepper.
In a medium pot, simmer the broth over medium heat. Reduce until the broth is half of the volume you started with (so about 1/2 cup – you can judge it visually by seeing where the initial line was and how much the liquid is below that line). Add the wine and reduce to about 1/4 cup of liquid. Add the jam, salt and pepper and taste test. Adjust salt and pepper as needed (I used the CRMR bone broth, which has no salt, so I added some). Set aside.
Meanwhile, start the steaks on the barbecue. Sear the elk steaks 2-3 mins a side on high heat. Drop the heat to medium-high and continue to cook until the internal temperature is 120F (medium-rare). Total cooking time should be about 10 mins.
Once cooked, remove the steaks from the barbecue and set aside to rest for 5 mins. After resting, serve immediately with the au jus.