Elk Tenderloin with Mushroom Sauce

Name: Elk Tenderloin with Mushroom Sauce
Ingredients: 2 pounds elk tenderloin, cut into 1-inch-thick medallions; Salt; freshly ground black pepper; 2 tablespoons grapeseed oil; Mushroom Sauce (recipe follows); 4 tablespoons unsalted butter; 1 medium shallot, minced; 1 cup dried morels, soaked in water for several hours, or about 2 cups chopped fresh morels or other wild mushrooms; 1 cup beef/veal stock; 1 cup white wine; 1 cup cream; 1 tablespoon fresh tarragon, minced; 1 teaspoon lemon juice or to taste (optional); Kosher salt to taste

merryedwards.com

This delicious dish has earthy flavors that complement our Warrens’ Hill Pinot Noir.

View full recipe on merryedwards.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at merryedwards.com.

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Ingredients

2 pounds elk tenderloin, cut into 1-inch-thick medallions
Salt
freshly ground black pepper
2 tablespoons grapeseed oil
Mushroom Sauce (recipe follows)
4 tablespoons unsalted butter
1 medium shallot, minced
1 cup dried morels, soaked in water for several hours, or about 2 cups chopped fresh morels or other wild mushrooms
1 cup beef/veal stock
1 cup white wine
1 cup cream
1 tablespoon fresh tarragon, minced
1 teaspoon lemon juice or to taste (optional)
Kosher salt to taste