Elk Tenderloin with Mushroom Ragout – A Lean and Elegant Wild Game Dish
For those who appreciate the rich, gamey flavors of wild game and enjoy experimenting with lean, protein-packed meats, this elk tenderloin recipe is a must-try. Perfectly seared elk tenderloin is served with a savory mushroom ragout, creating a dish that is both rustic and refined.
Elk Tenderloin with Mushroom Ragout | Gourmet Elk Tenderloin Recipe with Wild Mushrooms
DifficultyMedium
Servings4
Prep time15 minutes
Cook time22 minutes
Total time40 minutes
Ingredients
For the Elk Tenderloin:
- 2 elk tenderloins , (6-8 oz each)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp fresh thyme, (or ½ teaspoon dried thyme)
- 1 tbsp unsalted butter , (for basting)
For the Mushroom Ragout:
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 8 mixed wild mushrooms (cremini, shiitake, or oyster), sliced
- 1/2 cup dry white wine, (or beef broth for a non-alcoholic version)
- 1/2 cup beef or elk broth
- 1 tsp balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh parsley, chopped
Let's Get Cooking!
Instructions:
- 1
Prepare the Elk Tenderloin
- Pat the elk tenderloins dry with a paper towel.
- Season with salt, black pepper, garlic powder, and thyme.
- Heat olive oil in a cast-iron skillet over medium-high heat.
- 2
Sear the Elk Tenderloin
- Sear the elk for 3-4 minutes per side, creating a deep brown crust.
- Lower heat, add butter, and baste the meat for an additional 1-2 minutes.
- Remove from heat and let rest for 5-10 minutes before slicing.
- 3
Prepare the Mushroom Ragout
- In the same skillet, heat olive oil over medium heat.
- Sauté shallots and garlic for 2 minutes.
- Add mushrooms and cook until softened, about 5 minutes.
- Pour in white wine and broth, scraping up browned bits from the pan.
- Simmer until slightly reduced, then stir in balsamic vinegar, salt, and pepper.
- 4
Serve and Garnish
- Slice elk tenderloin into medallions.
- Spoon mushroom ragout over the meat.
- Garnish with fresh parsley and serve hot.
Equipment
Recipe Notes and Variations
Recipe Notes for the Best Elk Tenderloin
- Use High-Quality Elk Meat: Fresh, farm-raised elk tenderloin will have a milder, slightly sweet flavor, while wild elk will have a stronger gamey taste. If using wild elk, consider marinating it for a few hours in olive oil, red wine, or buttermilk to mellow the flavor.
- Cook to Medium-Rare or Medium: Because elk is naturally lean, it’s best cooked no more than medium (135°F-140°F) to avoid dryness.
- Rest the Meat After Cooking: Always let the elk tenderloin rest for 5-10 minutes before slicing to lock in moisture.
- Searing at High Heat is Key: A hot cast-iron skillet or grill ensures a perfect crust while keeping the inside tender.
- Mushroom Selection Matters: Wild mushrooms like shiitake, oyster, or porcini provide earthy, rich flavors that complement the delicate elk meat.
- Enhance the Sauce: The balsamic vinegar adds acidity, balancing the richness of the ragout. For extra depth, a splash of cream or butter can make the sauce even more luscious.
Variations of Elk Tenderloin with Mushroom Ragout
1. Cooking Method Variations
✔ Grilled Elk Tenderloin:
- Preheat the grill to 450°F (232°C).
- Sear the elk for 3-4 minutes per side over direct heat, then move to indirect heat and cook until 130°F-135°F (medium-rare).
- Let rest before slicing and serving.
✔ Reverse-Seared Elk Tenderloin:
- Roast at 250°F (120°C) for 20-25 minutes, then sear in a hot cast-iron pan for 1-2 minutes per side.
- This ensures an even cook while developing a flavorful crust.
✔ Slow-Cooked Elk Tenderloin (Sous Vide Method):
- Seal seasoned elk tenderloin in a vacuum-sealed bag and cook in a sous vide bath at 130°F (54°C) for 1-2 hours.
- Sear quickly in a hot skillet before serving.
2. Sauce & Seasoning Variations
✔ Creamy Mushroom Sauce: Stir in ¼ cup heavy cream or crème fraîche at the end for a luxurious, velvety sauce.
✔ Red Wine Mushroom Ragout: Replace white wine with red wine for a deeper, richer sauce with robust flavor.
✔ Spicy Elk Tenderloin: Add ½ teaspoon crushed red pepper flakes or a dash of cayenne for a subtle heat.
✔ Garlic Butter Elk Tenderloin: Swap olive oil for garlic-infused butter while searing for an extra layer of richness.
✔ Smoky Mushroom Ragout: Use smoked paprika or charred onions to add a smoky depth to the sauce.
✔ Dijon Mustard Elk Tenderloin: Brush the tenderloin with a thin layer of Dijon mustard before searing for extra tang and complexity.
3. Alternative Protein Options
✔ Venison Tenderloin with Mushroom Ragout: Substitute elk tenderloin with venison, keeping the same searing and cooking technique.
✔ Bison Tenderloin with Wild Mushrooms: Bison has a similar lean, gamey profile to elk but is slightly sweeter.
✔ Beef Tenderloin with Mushroom Ragout:If elk is unavailable, beef filet mignon or tenderloin makes an excellent substitute.
✔ Mushroom Ragout with Grilled Portobello Steaks (Vegetarian Option): Use thick-cut portobello mushrooms, grilled and served with the mushroom ragout for a meaty, umami-packed vegetarian dish.
4. Side Dish Pairings
✔ Traditional Pairings:
- Creamy Mashed Potatoes – The perfect base to soak up the mushroom sauce.
- Truffle-Infused Polenta – Adds earthy richness to the dish.
- Crispy Herb-Roasted Potatoes – A classic steakhouse pairing.
✔ Vegetable-Based Sides:
- Roasted Brussels Sprouts with Balsamic Glaze – A tangy contrast to the savory elk.
- Grilled Asparagus with Lemon Butter – Lightens the meal while adding a crisp bite.
✔ Light & Fresh Sides:
- Arugula Salad with Goat Cheese and Walnuts – Adds freshness to balance the richness.
- Pickled Red Onions or Chutney – Provides a sweet-acidic counterpoint to the elk’s umami.
✔ Wine Pairing Suggestions:
- Bold Red Wine: A Cabernet Sauvignon, Malbec, or Syrah complements the richness of the meat.
- Elegant White Wine: If using a white wine mushroom ragout, pair with a Chardonnay or Viognier.
Make-Ahead & Storage Tips
✔ Make-Ahead Elk Tenderloin:
- You can season and refrigerate the elk tenderloin for up to 24 hours before cooking to enhance the flavor.
- Mushroom ragout can be made a day in advance and reheated before serving.
✔ Storage:
- Store leftover elk tenderloin in an airtight container for up to 3 days in the fridge.
- Mushroom ragout keeps well for 3-4 days in the fridge and can be used over pasta or risotto.
✔ Freezing:
- Elk tenderloin is best enjoyed fresh, but you can freeze uncooked, seasoned tenderloin for up to 3 months.
- Mushroom ragout can be frozen separately for up to 2 months and reheated on the stove.
✔ Reheating:
- Gently warm elk tenderloin in a low-heat oven (250°F) for 10-15 minutes to prevent overcooking.
- Reheat mushroom ragout on the stovetop over low heat, adding a splash of broth or wine if needed.
This elk tenderloin recipe with mushroom ragout is a perfect fusion of elegance and rustic comfort, making it a versatile dish for special occasions or a high-protein meal. With multiple cooking variations, serving options, and wine pairings, it’s a true wild game delicacy that’s easy to master.
Nutrition
| Calories | 420 |
| Carbohydrates | 10g |
| Cholesterol | 90mg |
| Fat | 18g |
| Fiber | 2g |
| Protein | 50g |
| Saturated Fat | 6g |
| Sodium | 580mg |
| Sugar | 3g |
| Unsaturated Fat | 7g |
History, Evolution, and Inspiration Behind Elk Tenderloin
The Role of Elk in Wild Game Cooking
Elk meat has been an integral part of North American cuisine for centuries. Indigenous tribes and early settlers relied on elk as a primary protein source, often preserving it through drying, smoking, or curing. Today, elk remains a sought-after game meat, prized for its lean, tender texture and subtle gamey notes.
Unlike beef, elk is naturally lower in fat and cholesterol, making it a healthier alternative while still providing the satisfying richness of red meat. Because of its low fat content, it requires careful cooking to prevent overcooking and drying out.
This elk tenderloin recipe follows the traditional method of searing elk over high heat, locking in moisture while maintaining a medium-rare to medium doneness. The mushroom ragout adds depth and balance, enhancing the natural flavors of the elk.
The Art of Cooking Elk Tenderloin
How to Cook Elk Tenderloin Perfectly
Elk is best cooked quickly at high heat, similar to a beef filet mignon. The goal is to sear the outside while keeping the inside tender and juicy.
✔ Cook to Medium-Rare or Medium: The ideal internal temperature for elk tenderloin is 125-135°F for medium-rare or 135-140°F for medium.
✔ Rest the Meat: Always let the meat rest for 5-10 minutes after cooking to allow the juices to redistribute.
✔ Use High Heat for Searing: A cast-iron skillet or grill helps create a perfect crust while maintaining a juicy interior.
Interesting Things About This Recipe
- Elk is Naturally High in Protein and Low in Fat – A healthier red meat alternative to beef.
- Mushrooms Enhance the Umami Factor – The ragout adds a deep, earthy flavor that pairs perfectly with game meats.
- A Gourmet Dish That’s Surprisingly Easy to Make – With just a few key ingredients, you can create a restaurant-quality meal at home.
- Pairs Well with a Variety of Sides – From mashed potatoes to roasted root vegetables, this dish is incredibly versatile.
An Overview of the Recipe Components
This elk tenderloin recipe consists of:
- The Elk Tenderloin – Lightly seasoned and pan-seared for a perfect crust and juicy interior.
- The Mushroom Ragout – A rich sauce made with wild mushrooms, shallots, garlic, and white wine.
- The Finishing Touches – Fresh herbs, butter, and balsamic glaze bring everything together.
What Occasions Is This Recipe Perfect For?
✔ Special Occasions & Date Nights – Impress guests with an elegant yet simple dish.
✔ Holiday Dinners – A great alternative to traditional roasted meats.
✔ High-Protein Gourmet Meals – Perfect for fitness-conscious food lovers.
✔ Celebrating the Hunt – A great way to honor fresh wild game meat.
Why This is the Perfect Elk Tenderloin Recipe
✔ Seared to perfection for a tender, juicy texture.
✔ Balanced with an umami-rich mushroom ragout.
✔ Easy to make yet restaurant-quality in flavor.
✔ A high-protein, low-fat meal packed with bold flavors.
