Elk Tenderloin Recipe from Jackson Hole Dishing Magazine

Elk Tenderloin with Cabernet Sauce

1 Elk Tenderloin, sliced into ¾” medallions
½ teaspoon salt
½ teaspoon freshly ground pepper
¼ cup minced shallots
1 tablespoon red wine vinegar
2 teaspoons soy sauce
1 cup cabernet sauvignon
1 cup beef broth
1 tablespoon butter
1 tablespoon olive oil
¼ cup heavy cream
1 cup flour

Heat a large nonstick skillet over medium high heat. Melt butter and olive oil. Sprinkle both sides of elk with salt and pepper and dust lightly in flour. Add slices to pan, cook 3 minutes on each side. Remove from pan. Cover and keep warm. Add shallots to pan, sauté for 1 minute. Stir in vinegar and soy sauce, scraping pan to loosen browned bits; cook 1 minute or until liquid evaporates, stirring constantly. Add wine and broth, bring to a boil. Cook until reduced to about ½ cup (about 11 minutes). Stir in cream. Return elk to pan and simmer until warm.

(This recipe may be used for Beef Tenderloin)