Passalacqua Winery

Ingredients

• 1 pound of elk tenderloin, or venison loin
• Kosher salt, to taste
• Freshly cracked pepper, to taste
• 2 tablespoons of butter, softened
• 2 ounces of blue cheese, crumbled
• 1 shallot, minced
• 1 to 2 teaspoons of fresh chives, chopped
• 3 cloves of garlic, minced
• ¾ teaspoon of dried rosemary
• 1 tablespoon of olive oil