Montana Grilled Elk Tenderloin – Perfect Sear & Flavor

Introduction

Experience the bold flavors of Montana with this grilled elk tenderloin recipe! This dish features a rosemary and garlic-marinated elk tenderloin, seared at 1,000F on the Arteflame grill for a steakhouse-quality crust and finished to perfection on the flat-top griddle. The unique grilling process locks in juices, delivering a tender and flavorful bite every time. Serve it up with your favorite sides grilled to perfection on the Arteflame. Let’s fire up the grill and make an unforgettable meal!

Ingredients

• 1 whole elk tenderloin (about 1.5 – 2 lbs)
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp butter, melted
• 1 tbsp coarse salt
• 1 tsp black pepper
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tbsp vegetable oil (for lighting the fire)
• Logs for the Arteflame grill

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil onto three paper napkins and place them inside the grill.
2. Stack firewood on top of the napkins.
3. Light the napkins and allow the fire to burn for 20 minutes until the grill reaches optimal temperature.

Step 2: Prepare the elk tenderloin

1. In a small bowl, mix garlic, rosemary, butter, salt, pepper, Dijon mustard, and Worcestershire sauce to create a marinade.
2. Rub the marinade evenly over the elk tenderloin.
3. Let the meat rest at room temperature for 15 minutes to absorb flavors.

Step 3: Sear the elk tenderloin

1. Place the elk tenderloin on the center grill grate of the Arteflame at 1,000F.
2. Sear each side for about 2 minutes until a golden-brown crust forms.

Step 4: Finish cooking on the griddle

1. Move the seared tenderloin to the flat-top griddle.
2. Cook, turning occasionally, until it reaches an internal temperature of 120F for rare, 130F for medium-rare, or 140F for medium.
3. Remove the meat from the grill when it is 15F below your desired final temperature.
4. Let it rest for 10 minutes before slicing.

Tips

• Use room-temperature meat for an even cook.
• Always let the meat rest before slicing to retain juices.
• For extra flavor, add a pat of butter on top while resting.
• Cook vegetables on the outer griddle zone while the meat is grilling.

Variations

1. Smoky Chipotle Elk: Add 1 tsp chipotle powder to the marinade for a smoky, spicy kick.
2. Balsamic & Herb Infused: Replace Worcestershire with balsamic vinegar and add thyme for a tangy touch.
3. Garlic Butter & Thyme: Use thyme instead of rosemary and add 2 extra tbsp of garlic butter.
4. Asian-Inspired Elk: Replace Dijon with soy sauce and add ginger for an umami boost.
5. Maple & Mustard Glazed: Mix maple syrup with Dijon mustard for a sweet-savory balance.

Best pairings

• Grilled asparagus or Brussels sprouts
• Sweet potato mash
• Grilled mushrooms
• A bold red wine like Malbec or Cabernet Sauvignon
• Crispy rosemary potatoes

Conclusion

Grilling elk tenderloin on the Arteflame grill delivers unbeatable flavors, a perfect sear, and juicy tenderness. Whether you go classic or try a variation, this recipe guarantees a mouthwatering experience. Fire up your grill and enjoy the taste of Montana with this incredible dish!