Chokecherry Glazed Elk Tenderloin

Name: Chokecherry Glazed Elk Tenderloin (Elevated)
Total time: 3 h
Yield: 4
Cuisine: French
Ingredients: 1.5 lbs Elk Tenderloin-trimmed; 2 tbsp Olive Oil-extra virgin; 1 tbsp Rosemary-fresh-chopped; 1 tbsp Thyme-fresh-chopped; 1 tsp Black Pepper-freshly cracked; 1 cup Chokecherry Preserves-high quality; 1 tbsp Black Truffle Oil; 1 tbsp Balsamic Vinegar-aged; 1 tbsp Butter-unsalted; 1.5 lbs Yukon Gold Potatoes-thinly sliced; 2 cups Heavy Cream; 1/2 cup Gruyere Cheese-grated; 1/4 tsp Nutmeg-ground

⏱3h

👥4

🔥700 cal

Hard

🍽️French

A refined dish featuring premium ingredients like black truffle and a creamy potato gratin. Sous vide cooking ensures perfectly tender elk.

1.5 lbs Elk Tenderloin-trimmed

2 tbsp Olive Oil-extra virgin

1 tbsp Rosemary-fresh-chopped

1 tbsp Thyme-fresh-chopped

1 tsp Black Pepper-freshly cracked

See all 14 ingredients ↓

(0 reviews)

⏱3h

👥4

🔥700 cal

Hard

🍽️French

A refined dish featuring premium ingredients like black truffle and a creamy potato gratin. Sous vide cooking ensures perfectly tender elk.

#Elk #Tenderloin #Chokecherry #Black Truffle #Potato Gratin #Sous Vide #Game Meat

Instructions

Prepare Potato Gratin: Layer potato slices in a baking dish, alternating with heavy cream, Gruyere cheese, nutmeg, and salt. Bake at 375°F (190°C) for 45-60 minutes, or until golden brown and bubbly.
Season Elk Tenderloin with Sous Vide Seasoning. Vacuum seal.
Cook Elk Tenderloin sous vide at 135°F (57°C) for 2-3 hours.
While Elk Tenderloin is cooking, prepare Chokecherry & Truffle Glaze: Combine Chokecherry Preserves, Black Truffle Oil, Balsamic Vinegar, and Butter in a saucepan. Simmer over low heat for 10 minutes.
Remove Elk Tenderloin from sous vide bag and pat dry. Sear in a hot skillet with a little oil for 1-2 minutes per side, until browned.
Brush Elk Tenderloin generously with Chokecherry & Truffle Glaze.
Let rest for 5 minutes before slicing and serving with Potato Gratin.

Ingredients

1.5 lbs 680 g Elk Tenderloin-trimmed
2 tbsp 30 mL Olive Oil-extra virgin
1 tbsp 15 mL Rosemary-fresh-chopped
1 tbsp 15 mL Thyme-fresh-chopped
1 tsp 5 mL Black Pepper-freshly cracked
1 cup 240 mL Chokecherry Preserves-high quality
1 tbsp 15 mL Black Truffle Oil
1 tbsp 15 mL Balsamic Vinegar-aged
1 tbsp 15 mL Butter-unsalted
1.5 lbs 680 g Yukon Gold Potatoes-thinly sliced
2 cups 480 mL Heavy Cream
1/2 cup 120 mL Gruyere Cheese-grated
1/4 tsp 1.25 mL Nutmeg-ground
Salt to taste

Equipment

Sous vide machine
Vacuum sealer
Baking dish
Skillet
Saucepan

Instructions

Prepare Potato Gratin: Layer potato slices in a baking dish, alternating with heavy cream, Gruyere cheese, nutmeg, and salt. Bake at 375°F (190°C) for 45-60 minutes, or until golden brown and bubbly.
Season Elk Tenderloin with Sous Vide Seasoning. Vacuum seal.
Cook Elk Tenderloin sous vide at 135°F (57°C) for 2-3 hours.
While Elk Tenderloin is cooking, prepare Chokecherry & Truffle Glaze: Combine Chokecherry Preserves, Black Truffle Oil, Balsamic Vinegar, and Butter in a saucepan. Simmer over low heat for 10 minutes.
Remove Elk Tenderloin from sous vide bag and pat dry. Sear in a hot skillet with a little oil for 1-2 minutes per side, until browned.
Brush Elk Tenderloin generously with Chokecherry & Truffle Glaze.
Let rest for 5 minutes before slicing and serving with Potato Gratin.

Nutrition per serving

Calories 700

Ratings & Reviews

0 reviews

Chokecherry Glazed Elk Tenderloin

Chokecherry Glazed Elk Tenderloin

Ratings & Reviews

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