Sous Vide Elk Tenderloin with Polenta and Demi-Glace
Using the Anova Precision Cooker Pro takes all the guesswork out of this sometimes complicated dish. Using elk is always a challenge because of how lean it is. If you aren’t careful you can...
Keywords
- Sous vide
- Sousvide
- water bath
- immersion circulator
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Ingredients
- 2 elk tenderloins
- Salt and freshly ground black pepper, for seasoning
- 1 tablespoon neutral oil
- 4 tablespoons salted butter, for basting
- Flaky salt, for finishing
- Chopped fresh parsley, for garnish
- 1 package polenta, cooked following package directions
- Parmigiano-Reggiano, for finishing (optional)
- 1 jar prepared demi-glace
- Up to ¼ cup low-sodium beef stock, if needed
- 1 tablespoon salted butter, for finishing
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