Elk tenderloin in mushroom sauce

Votes: 1

Time: 8 hours 45 minutes
Complexity: average
Servings: 4

Prepare this delicious dish with elk tenderloin and an incredible mushroom sauce that will melt in your mouth! Before grilling, the tenderloin is marinated in beer, spices, and rosemary, resulting in a tender and flavorful meat. And the thick, rich sauce of chanterelles, champignons, and morels is the perfect complement to this festive dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Marinade

340 grams of dark Mexican beer, such as Negra Modelo or Dos Equis Dark
1/4 cup hoisin sauce
1/4 cup light soy sauce
1 tbsp very finely chopped shallot
3 cloves garlic, crushed
2 sprigs of fresh rosemary
Four pieces of elk tenderloin, 200 g each, trim off the fat

Mushroom sauce

2 tablespoons unsalted butter
220 g chanterelles, halved, washed and carefully brushed
220 g brown mushrooms, steamed and thinly sliced
220 g fresh morels, soaked and thoroughly washed (about 1 cup)
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
3 shallots, chopped
1 cup dry white wine
1 cup veal demi-glace
1 cup light chicken broth
1/4 cup heavy cream
1 tbsp fresh thyme leaves
Olive oil for meat
Corn porridge, recipe below, for serving

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Marinade:

Combine the beer, hoisin, soy sauce, shallots, garlic, and rosemary in a small bowl. Place the tenderloin in a glass or ceramic bowl and pour the marinade over it, making sure it's completely covered. Cover and refrigerate for at least 12 hours.
Preheat grill to medium heat.

Mushroom sauce:

Place the pan over medium-high heat and melt the butter. Add the mushrooms, salt, pepper, and shallots and cook, stirring frequently, until they begin to brown, 4–5 minutes. Pour in the wine and cook, scraping the bottom of the pan, until most of the liquid has evaporated, 4 minutes. Add the glaze, stock, cream, and thyme leaves and cook until the sauce thickens and coats the back of a spoon.
Meanwhile, remove the meat from the marinade. Brush with olive oil, season with salt and pepper. Grill until medium-rare, 2–3 minutes. Let the meat rest. Then slice and serve with cornmeal and mushroom sauce.
Innings:

Bring 2 cups of water to a boil. Add 3 cups of cornmeal and water to a heavy-bottomed saucepan. Cover and simmer over medium heat for 15 minutes, until all the water is absorbed. Remove the lid. Fluff the cornmeal with a fork until it resembles couscous. Add another 1/2 cup of water if necessary. All the added water should be absorbed. Stir again with a fork. Close the lid and let it steam for about 15 minutes. Heat 15 g of butter in a frying pan and fry 100 g of green onions for 2 minutes. Add 200 g of green peas and fry for 2 minutes, add the cornmeal and warm through slightly, about 2 minutes. Add 5 g of chopped parsley. Serve with elk tenderloin.