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
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.
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Recipe created by: Wine, Food & Friends