Elk Tenderloin Sauce Recipe

Elk Tenderloin with Ancho Sauce Recipe Hank Shaw

WEBMar 20, 2017 · Cook the tenderloin. Heat the oil in a pan that will fit the tenderloin over medium-high heat. Pat the elk dry with paper towels …

Rating: 4.9/5(13)
1. Make the ancho sauce. Heat the lard in a small pan over medium heat. Add the onion and cook slowly until it caramelizes, about 40 minutes. You may need to cover the pan and/or add a tablespoon of water here and there to keep the onions from burning. Take your time with this step, as it's important to the flavor.
2. Meanwhile, remove stem and seeds from the anchos and pour boiling water over them. When the onions are ready, tear the anchos into pieces and add to the pan with the garlic and salt. Cook 5 minutes, then pour everything into a blender and puree until smooth. (this step can be done several days ahead.)
3. Take the tenderloin out of the fridge, salt it well and let it come to room temperature while you make the sauce, about 30 minutes or so.
4. Cook the tenderloin. Heat the oil in a pan that will fit the tenderloin over medium-high heat. Pat the elk dry with paper towels and sear on all sides. Use the finger test for doneness to determine when it's done.

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