Recipe for Grilled Elk Tenderloin with Blackberry Reduction

Recipe for Grilled Elk Tenderloin with Blackberry Reduction

Grilled elk tenderloin is a culinary delight that marries the robust flavors of game meat with a sweet and tangy blackberry reduction. This dish is perfect for special occasions or outdoor gatherings, showcasing the versatility of elk as a lean and flavorful protein. With its rich taste and elegant presentation, it’s sure to impress your guests.

The appeal of grilled elk tenderloin lies not only in its taste but also in its health benefits. Elk meat is low in fat and high in protein, making it a great choice for those seeking a nutritious yet delicious meal. Paired with a luscious blackberry reduction, this dish balances the gamey flavors with a fruity sweetness, creating a harmonious dining experience.

Whether you’re a seasoned chef or a novice in the kitchen, this recipe for grilled elk tenderloin is accessible and rewarding. The blackberry reduction is simple to make, elevating the dish without overwhelming your culinary skills. Follow our easy instructions to bring this gourmet experience to your table.

Ingredient List

– 1.5 pounds elk tenderloin
– 1 tablespoon olive oil
– Salt and pepper, to taste
– 1 cup fresh blackberries
– 1/2 cup red wine (preferably a dry variety)
– 1 tablespoon balsamic vinegar
– 2 tablespoons honey
– 1 teaspoon fresh thyme leaves

Instructions to Make the Recipe

1. Preheat your grill to medium-high heat, ensuring it’s well-prepared for grilling the elk tenderloin.
2. Pat the elk tenderloin dry with paper towels, then rub it with olive oil. Season generously with salt and pepper on all sides.
3. Place the tenderloin on the grill and cook for about 6-8 minutes per side for medium-rare, depending on thickness. Use a meat thermometer to check for an internal temperature of 130-135°F.
4. While the elk is grilling, prepare the blackberry reduction. In a small saucepan over medium heat, combine the blackberries, red wine, balsamic vinegar, honey, and thyme.
5. Bring the mixture to a simmer, stirring occasionally. Cook for about 10-15 minutes, or until the sauce has thickened and reduced by half.
6. Remove the elk tenderloin from the grill and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute for a more tender bite.
7. Slice the tenderloin into medallions and arrange them on a serving platter. Drizzle the blackberry reduction over the top, garnishing with additional thyme if desired.
8. Serve immediately, and enjoy the flavorful combination of grilled elk tenderloin with the sweet and tangy blackberry sauce.