Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Elk tenderloin

I have an elk tenderloin thawing out for supper tomorrow night and was wondering what your guys favorite way to cook a whole tenderloin

Montreal, garlic, olive oil, rosemary, and thyme. Slather it up and roast in a hot oven till 115 internal and pull to rest for at least twenty minutes.

Season how you like cook/grill indirect heat about 300 till internal is 115-120 tops. We really like doing beef tenderloin same way.

I like to brown up the outside in a hot cast iron skillet before popping the tenderloin in the oven. A couple minutes per side in a HOT pan with just a bit of high heat oil like grape seed oil. Then pop it in the oven to finish.

no Elk here in Florida, but I like deer tenderloin on the grill. I rub it with olive oil, then my basic dry rub. I make a fire using Pecan and Oak, let that burn down to coals, and grill it.

All solid,,what time do we eat?

Reverse sear. Basically same as Kaleb but at 110 I move it to a HOT grill or even a HOT skillet. Sear for a minute on each side. Rest then serve.

my goodness,that looks tastey...

Wow that looks good

It turned out damn good. Thanks guys

That's perfectly cooked and served with a nice Chanti'

I cook mine like a tritip. Hot seat over mesquite for a minute or two, finish in oven until rare to mid rare....

I make a sauce with the au jus....

After a thick ribeye steak, this is my favorite red meat preparation...