Ingredients:
-
2 Elk Tenderloin Steaks
-
1 cup veal or beef broth
-
¼ cup dry red wine
-
½ tbs berry jam (I used the Roasted Mix Berry Jam from CRMR Kitchens)
-
Salt & pepper
Instructions:
Preheat the barbecue to about 450F or high heat. Prep the steaks by patting them dry with paper towel, and season with salt and pepper.
In a medium pot, simmer the broth over medium heat. Reduce until the broth is half of the volume you started with (so about 1 cup – you can judge it visually by seeing where the initial line was and how much the liquid is below that line). Add the wine and reduce to about ¼ of the volume (so about ½ cup worth of liquid). Add the jam, salt and pepper and taste test. Adjust salt and pepper as needed (I used the CRMR bone broth, which has no salt, so I added some). Set aside.
Meanwhile, start the steaks on the barbecue. Sear the elk steaks 2-3 mins a side on high heat. Drop the heat to medium-high and continue to cook until the internal temperature is 120F (medium-rare). Total cooking time should be about 10 mins.
Once cooked, remove the steaks from the barbecue and set aside to rest for 5 mins. After resting, serve immediately with the au jus.
Serves 2.
Looking to purchase an Urban Butcher Elk Tenderloin Steaks? Click here to visit our online shop or here for directions to our shop.
Don’t forget to tag us on Instagram at @urbanbutcheryyc!
Recipe created by: Wine, Food & Friends