Grilled Elk Tenderloin with Herb Butter

Elk tenderloin is a lean, flavorful meat that deserves a special preparation method to bring out its best qualities. By using the Arteflame grill, you can achieve a perfect sear while keeping the meat juicy and tender. This recipe focuses on the reverse searing method, using the high heat of the center grill grate to sear the meat before moving it to the flat cooktop to finish cooking. Paired with a rich herb butter, this dish is sure to impress.

Ingredients

• 2 lbs elk tenderloin
• 4 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 2 tbsp butter (for grilling)

Instructions

Preparing the Grill

1. Fire Up the Grill: Start by firing up your Arteflame grill to get it ready for grilling. Allow the center grill grate to reach over 1,000F for a perfect sear.

Preparing the Elk

2. Season the Elk: Season the elk tenderloin generously with salt and pepper. Let it sit at room temperature for about 30 minutes to ensure even cooking.

Making the Herb Butter

3. Mix Herb Butter: In a small bowl, combine the softened butter, minced garlic, chopped rosemary, and thyme. Mix well and set aside.

Grilling the Elk

4. Sear the Elk: Place the elk tenderloin on the center grill grate and sear each side for about 2-3 minutes until a deep, brown crust forms.
5. Move to Flat Cooktop: Move the seared elk to the flat cooktop. Add the 2 tbsp of butter to the flat cooktop and continue cooking the elk, turning occasionally, until the internal temperature reaches 125F for medium-rare.
6. Rest the Meat: Remove the elk from the grill and let it rest for 10 minutes. The internal temperature will continue to rise to about 135F.

Serving

7. Serve with Herb Butter: Slice the elk tenderloin and top each slice with a dollop of the prepared herb butter. Serve immediately.

Tips

• Monitor Temperature: Use a meat thermometer to ensure accurate doneness.
• Resting Time: Always rest your meat after grilling to allow the juices to redistribute.
• Butter Alternative: If you prefer, you can use ghee or clarified butter for a higher smoke point.

Conclusion

Grilling elk tenderloin on the Arteflame grill with a rich herb butter creates a dish that's both luxurious and delicious. The high-heat sear locks in the juices, while the gentle cooking on the flat cooktop ensures a perfect finish.

Variations

1. Garlic and Herb Crusted Elk: Add a crust of minced garlic, rosemary, thyme, and breadcrumbs before searing.
2. Elk with Blue Cheese Butter: Replace the herb butter with a mixture of blue cheese and butter.
3. Smoky Elk Tenderloin: Add smoked paprika to the seasoning for a smoky flavor.
4. Elk with Balsamic Glaze: Drizzle balsamic glaze over the grilled elk for a tangy twist.
5. Spicy Elk Tenderloin: Add a rub of cayenne pepper, paprika, and garlic powder for a spicy kick.

Pairings

• Side Dishes: Grilled asparagus, roasted potatoes, and a mixed greens salad.
• Wine: Pair with a robust red wine like Cabernet Sauvignon or a Malbec.
• Dessert: Finish with a rich chocolate mousse or berry tart.