Wyoming Elk Tenderloin on Arteflame Grill

Introduction

Elk tenderloin is one of the most flavorful and tender cuts of wild game. In this Wyoming-inspired recipe, we use the Arteflame Grill's unique 1,000°F center grill grate to sear succulent elk medallions, then delicately finish them off on the surrounding flat top cooktop. This reverse sear technique ensures juicy, smoky elk every time. Whether you're new to cooking wild game or a seasoned grill master, this recipe will transform your open fire cooking game.

Ingredients

• 2 lbs elk tenderloin, cut into 2-inch medallions
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 4 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp coarse sea salt
• 1/2 tsp cracked black pepper
• 4 tbsp unsalted butter, softened
• Juice of 1/2 lemon
• Optional: crushed juniper berries for extra gamey aroma

Instructions

Step 1: Fire Up the Arteflame Grill

1. Place three folded paper napkins into the center of the Arteflame grill basin.
2. Drizzle with vegetable oil until well soaked.
3. Stack seasoned firewood over the napkins.
4. Light the napkins and allow the fire to catch.
5. Wait approximately 20 minutes until the center grill grate is over 1,000°F and the outer flat cooktop is evenly heated.

Step 2: Marinate the Elk

1. In a mixing bowl, combine rosemary, thyme, minced garlic, smoked paprika, sea salt, cracked black pepper, and softened butter.
2. Add lemon juice and optional crushed juniper berries for added wild flavor.
3. Rub the herb butter marinade evenly all over the elk medallions.
4. Let the medallions rest at room temperature while the grill heats.

Step 3: Sear the Elk Medallions

1. Once the center grill grate reaches 1,000°F, place the elk medallions directly over it.
2. Sear each side for about 60-90 seconds until a crust forms.
3. Avoid flipping too soon to preserve the crust and lock in juices.

Step 4: Reverse Sear on Flat Top

1. After searing, move the medallions to a medium-heat section of the flat top griddle (closer to the outer edge).
2. Continue cooking, flipping occasionally, until internal temperature reaches 120°F for rare, 130°F for medium-rare, 140°F for medium.
3. Remove the elk from grill when the internal temp is about 15°F below your desired doneness. Let it rest 5-10 minutes before serving.

Tips

• Use an instant-read thermometer to hit your target internal temperatures accurately.
• Resting the meat is essential to retain juices - don’t skip this step!
• Use butter on the flat top instead of oil for flavor and perfect caramelization.
• The outer edge of the flat top is cooler — great for warming side dishes while the meat rests.
• Grilling everything on the Arteflame means no pans and virtually no clean-up.

Variations

1. Whiskey-Glazed Elk: Add 2 tbsp of Wyoming bourbon to the butter marinade and reduce slightly on the flat top for a sticky glaze.
2. Southwestern Elk: Mix in chili powder, cumin, and crushed coriander for a Tex-Mex twist.
3. Coffee-Crusted Elk: Add 1 tsp finely ground espresso to the rub for a smoky, earthy flavor.
4. Maple-Dijon Elk Tenderloin: Blend 1 tbsp Dijon mustard and 2 tbsp maple syrup into butter before marinating.
5. Herbed Bleu Cheese Elk: After searing, top medallions with crumbled bleu cheese and fresh herbs on the flat top until slightly melted.

Best Pairings

• Grilled asparagus tossed in butter and garlic on the flat top
• Roasted fingerling potatoes with rosemary and salt
• A full-bodied Wyoming red wine like a Syrah
• Smoky bourbon Old Fashioned
• Flatbread crisped on the outer ring of the cooktop

Conclusion

The Arteflame Grill offers the perfect setup for creating show-stopping dishes like this Wyoming Elk Tenderloin. The intense heat of the center grate followed by the even temperature of the flat top means meat gets a steakhouse-quality sear without overcooking. Best of all, no dirty pans, just flavorful food grilled to perfection.