Prepare the marinade by combining all the marinade ingredients in a blender or food processor and blending until the marinade is fairly smooth. Place the elk tenderloins into a large plastic bag and pour in the marinade. Allow the tenderloins to marinate in the refrigerator for 3 to 24 hours.
This elk tenderloin was seared to perfection and then finished with a simple pan sauce. I trussed the tenderloin with butchers twine to retain the overall shape and thickness for even cooking. This isn’t a requirement, but if your tenderloin does taper off at the ends, it does help to tuck them in and tie them up.
Remove any fat from steaks. In skillet, heat margarine and stir in garlic, salt and pepper. Mix well into the margarine. Fry steaks in hot margarine until they am done the way you prefer, (elk tenderloin cooks fast. About 3 to 6 minutes on each side for medium rare, depending on how thick steaks are). Remove steaks to hot plate and keep warm.
Add the tenderloins to the oven and allow them to cook, undisturbed, for at least 20 minutes. After 20 minutes in the oven, the meat should be rare to mid-rare depending on the size of the tenderloins. Most people prefer elk in this range.