Elk Tenderloin w/ Maple-Glazed Root Vegetables - KMSP-TV

Rosemary and merken rubbed elk tenderloin topped with maple glazed root vegetables and bacon served with black currant and Madeira sauce.

Ingredients:

4 elk tenderloin medallions (8-10 oz.)

2 teaspoons finely chopped fresh rosemary

1 teaspoon Merken

Salt and pepper

Sautéed asparagus for presentation

Season the medallions with the rosemary, merken, salt and pepper. Heat a sauté pan on high heat with 2 tablespoons of olive oil and sear the medallions for both side until nice and brown. Reduce the heat to medium and cook them until desire doneness.

For the root vegetables:

1 cup diced butternut squash

1 cup diced turnips

1 cup diced parsnips

1 cup diced radishes

½ cup diced onions

1 cup diced bacon

8 garlic cloves peeled

2 teaspoons butter

1 teaspoon chopped fresh thyme

2 tablespoons maple syrup

Salt and pepper

In a pan with boiling water blanch the diced root vegetables for 3 to 5 minutes. Remove from the hot water and cool them down with cold water. Reserve.

Heat a sauté pan to high. Add the diced bacon and cook until crispy. Add the garlic, root vegetables and cook for a few minutes until the vegetables are golden brown. Add the butter and mix well. Add the maple syrup, fresh parsley and mix well. Let it rest for 2 minutes and serve.

Black currant sauce:

½ shallot diced

1 garlic clove minced

1 teaspoon lemon zest

1 cup Madeira

1 cup black currant jam or puree

2 teaspoons olive oil

Salt and pepper

In a sauté pan heat the olive oil. Add the shallots and garlic and sauté for one minute. Pour the Madeira and reduce for couple minutes until reduce to half. Add the black currant jam and lemon zest. Mix well and simmer for 8 to 10 minutes. Season with salt and pepper to taste.

Presentation:

On a dinner plate place some sautéed asparagus. Put the elk medallion on top. Add the root vegetables on top the meat. Finish the plate with couple spoons of the sauce. Fresh chopped parsley adds some freshness to the dish.