Elk tenderloin is one of the most prized cuts you can get from this game animal. It’s incredibly lean and boasts a rich, slightly sweet flavor that’s hard to beat. Because it’s so lean, though, elk tenderloin can easily become tough and dry if you don’t cook it properly.
That’s why preparation and cooking techniques are critical to getting the most out of this delicious cut of meat. This guide will provide you with everything you need to know to cook elk tenderloin to perfection.
We’ll cover everything from searing and roasting to grilling, ensuring your elk tenderloins are always tender, juicy, and full of flavor.
Understanding Elk Tenderloin
Elk tenderloin is a lean, flavorful cut of meat that’s prized for its tenderness. You may see it referred to as backstrap, but that’s not quite correct. The tenderloin is a muscle located along the spine, inside the rib cage. It’s not part of the back.
If you’re shopping for elk tenderloin, try to buy from reputable sources. Farm-raised elk will have a milder flavor than wild elk, which can sometimes have a “gamey” taste. If you like a stronger flavor, go for wild; if you prefer a milder taste, choose farm-raised.
Preparing Elk Tenderloin for Cooking
Before you fire up the grill or preheat the oven, there are a few things you should do to make sure your elk tenderloin is as delicious as possible.
Trimming and Cutting
Take a few minutes to trim any excess fat and silverskin from the tenderloin. This will improve the meat’s texture when it’s cooked.
Next, cut the tenderloin into medallions or steaks. I find that cutting it into uniform medallions helps it cook evenly. To do this, cut the tenderloin in half, and then cut each half again into medallions that are about 1 to 1.25 inches thick.
Marinating for Flavor and Tenderness
Marinating elk tenderloin is a great way to enhance both its tenderness and its flavor. Elk is a lean meat, so marinating helps keep it moist during cooking.
I like to use a marinade with olive oil, garlic, rosemary, thyme, and a touch of balsamic vinegar. Elk has a distinctive flavor, so you want to use strong seasonings that complement it.
Marinate the tenderloin for at least 3 to 4 hours, or even overnight. If you prefer, you can also dry brine it by rubbing it with salt and letting it sit in the refrigerator for a few hours.
Cooking Methods for Elk Tenderloin
Elk tenderloin is incredibly versatile and can be cooked in a variety of ways. Here are a few of my favorites:
Searing
Searing is a fantastic way to develop a rich, flavorful crust on your elk tenderloin. The high heat creates a beautiful Maillard reaction, which is what gives the meat that delicious, browned exterior.
For the best sear, I highly recommend using a cast iron skillet. It distributes heat evenly and retains it exceptionally well. Get your skillet screaming hot before adding the tenderloin.
As for cooking fats, you have a few options. Butter adds richness and flavor, especially if it’s herb-infused. Basting the tenderloin with herb-infused butter as it sears is a game-changer. For a more traditional approach, consider using pork lard. It has a high smoke point and imparts a subtle, savory flavor.
Sear the tenderloin for about 3–4 minutes per side, or until a deep, golden-brown crust forms.
Oven Roasting
To ensure the tenderloin is cooked perfectly from edge to edge, I like to finish it in the oven after searing. This method keeps the inside moist and tender while maintaining that beautiful crust.
Preheat your oven to 350°F. After searing, transfer the skillet to the oven and roast for another 5–10 minutes, or until the internal temperature reaches your desired level of doneness.
Grilling
Grilling elk tenderloin is a great way to add a smoky flavor. Make sure your grill is nice and hot before placing the tenderloin on the grates. While I don’t have an exact temperature suggestion, I’d recommend setting the burners to medium-high heat.
For an extra layer of flavor, consider using wood pellets, like mesquite. They’ll infuse the meat with a wonderful smoky aroma.
Grill the tenderloin for about 3-4 minutes per side for medium-rare, adjusting the time as needed to reach your preferred level of doneness.
Cooking Elk Tenderloin to Perfection
You need a meat thermometer to cook elk tenderloin properly. Don’t guess! Use a meat thermometer to ensure that it reaches the right internal temperature. For medium-rare, that’s about 130°F. If you want it more rare, aim for 120-125°F.
Also, remember that meat continues to cook even after you remove it from the heat. This is called “carryover cooking,” and it’s why you need to let the tenderloin rest for about 10 minutes after cooking it.
Finally, for the best results, let your meat sit at room temperature for 30-60 minutes before you sear it.
Resting is critical for retaining moisture and flavor!
Serving Suggestions and Accompaniments
Elk tenderloin, with its rich flavor, pairs well with a variety of sides and sauces.
Sauces
A homemade sauce can really elevate the dish, but be careful not to select something that will mask the elk’s natural flavor.
Consider a cherry sauce or a port wine reduction. These sauces will complement the meat without overpowering it.
Side Dishes
Seasonal side dishes will enhance the overall dining experience.
A root vegetable hash is a great choice for fall and winter, while a wild mushroom risotto can add an earthy note to the meal any time of year.
Putting It All Together
Like any lean cut, elk tenderloin needs a little extra attention to keep it moist and tender. Don’t be afraid to experiment with different flavors and techniques to discover your favorite way to prepare this delicious meat.
To make amazing elk tenderloin, marinate or brine, sear it quickly, and avoid overcooking.