ELK CHATEAUBRIAND WITH
CHILIED CRÈME

Elk tenderloin is a favorite at Vermejo Park Ranch: as an entrée chateaubriand style and especially as an appetizer with chilied crème. Try a specialty foods market selling a farm-raised venison if you can’t find elk in your area. You may also substitute beef or pork tenderloin for the elk. This dish may be served as an entrée. Make the chili crème before grilling the tenderloin. Serve the tenderloin whole on a platter, and drizzle with chilied crème.

Chilied Crème

1/2 cup (1 stick) unsalted butter

1/2 cup half-and-half

1/4 cup ancho chili powder

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup diced onion

Elk

1/4 cup olive oil

1 teaspoon salt

1 teaspoon pepper

2 elk tenderloins, trimmed

For the chilied crème, combine the butter and the half-and-half in a sauté pan on medium-low heat and cook until the butter has melted. Whisk in the chili powder, salt, pepper, and onion, stirring constantly. Do not bring the sauce to a boil, but allow it to simmer to absorb the chili and onion flavor. Taste and add more salt and pepper if desired. Remove from the heat.

For the elk, mix the olive oil, salt, and pepper together in a shallow dish and dredge the whole tenderloins in the mixture. Let the tenderloins stand while pre-heating the grill. Grill the tenderloins evenly to the desired internal temperature of 112º for medium rare.

Makes 8 servings.