Okay, so a few days ago, I got this wild idea to cook up some elk tenderloin. Never done it before, but hey, there’s a first time for everything, right? I did a quick search online and found out that cooking elk is kinda like cooking a steak or venison, but it’s smaller. Makes sense. Also, I learned that to make it tender, marinating overnight is the way to go. Alright, challenge accepted!
First things first, I went and got myself a nice piece of elk tenderloin. Looked pretty good, if I may say so myself. I mixed up a marinade with some whiskey, brown sugar, and a bunch of other stuff that I had in the pantry. Nothing fancy, just a simple marinade to make the meat tender and give it some flavor. I put the tenderloin in a bag, poured the marinade over it, and tossed it in the fridge overnight. I figured this would give it enough time to soak up all that good stuff and get nice and tender.
Next day, I took it out of the fridge. It felt good, the marinade seems to have done its job. Now, for the cooking part, I heated up my cast iron skillet. Once it was smoking hot, I seared the tenderloin for about 3-4 minutes on each side. I wanted that nice crust, you know? Then, I popped it in the oven at 375 degrees. I didn’t have a meat thermometer, so I just winged it and kept it in there for about 7 minutes. I was aiming for medium-rare, which is how I usually like my steaks.
After that, I took it out and let it rest for a bit. Gotta let those juices redistribute, that’s what I read somewhere. Then, I sliced it up, and guess what? It looked pretty darn good! I served it up with some roasted veggies on the side. Simple, but sometimes simple is best.
And you know what? It was actually pretty delicious! Tender, juicy, and full of flavor. The whiskey and brown sugar marinade gave it a nice little kick. Definitely a success, if you ask me. I was pretty proud of myself, not gonna lie. Cooking elk tenderloin wasn’t as hard as I thought it would be. Just had to follow a few basic steps, and boom, deliciousness achieved.
So, there you have it, my elk tenderloin adventure. It was fun, it was tasty, and I’d definitely do it again. Maybe next time I’ll try a different marinade or a different cooking method. Who knows? The possibilities are endless!
- Elk tenderloin
- Whiskey
- Brown Sugar
- Other stuff I used for the marinade
Ingredients:
- Marinate the elk tenderloin overnight in a mixture of whiskey, brown sugar, and some spices.
- Sear the tenderloin in a hot skillet for 3-4 minutes on each side.
- Transfer to a preheated oven at 375 degrees and cook for about 7 minutes (adjust time based on your preference).
- Let the tenderloin rest for a few minutes before slicing.
- Serve with your favorite sides.
Steps
Enjoy!
Original article by the Author:yixunnet,If you intend to republish this content, please attribute the source accordingly:https://www.jaynscott.com/top-rated-elk-tenderloin-steak-recipes-from-home-cooks/
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