Colorado Grilled Elk Tenderloin with Whiskey Herb Marinade

Introduction

Experience the rich, bold flavors of perfectly grilled elk tenderloin with a whiskey and herb marinade. This recipe showcases the best grilling method using the Arteflame grill for an incredible steakhouse-quality sear and juicy, tender meat. The reverse sear method ensures optimal doneness, making every bite full of smoky, savory goodness.

Ingredients

• 2 elk tenderloins (approximately 8 oz each)
• 1/4 cup whiskey
• 2 tbsp fresh rosemary (chopped)
• 1 tbsp fresh thyme (chopped)
• 2 cloves garlic (minced)
• 1 tsp coarse salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter (for grilling)
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce

Instructions

Step 1: Prepare the Marinade

1. In a medium bowl, whisk together whiskey, rosemary, thyme, garlic, salt, pepper, Dijon mustard, and Worcestershire sauce.
2. Place the elk tenderloins in a resealable bag or dish and pour the marinade over them.
3. Seal and refrigerate for at least 3 hours or overnight for maximum flavor.

Step 2: Fire Up the Arteflame Grill

1. Soak three paper napkins with vegetable oil and place them in the grill.
2. Stack firewood over the napkins and light them.
3. Allow the grill to heat up for 20 minutes until the center grill grate reaches 1,000°F.

Step 3: Sear the Elk Tenderloin

1. Remove elk steaks from the marinade and pat dry.
2. Add butter to the center grill grate.
3. Place elk steaks on the center grill grate and sear for 1-2 minutes per side to create a steakhouse-quality crust.

Step 4: Reverse Sear to Desired Doneness

1. Move elk steaks to the outer flat griddle cooktop.
2. Continue to cook, turning occasionally, until the internal temperature is 15°F below the desired doneness.
3. Remove from the grill and let rest for 5-10 minutes before slicing.

Tips

• Let the meat rest after grilling to allow juices to redistribute.
• Use a meat thermometer to determine doneness: 120°F for rare, 130°F for medium rare, and 140°F for medium.
• Never press down on the meat while grilling; it releases juices and dries out the steak.
• The flat-top griddle’s heat zones allow precise temperature control—use them to your advantage.
• For extra flavor, baste the elk tenderloin with melted butter while grilling.

Variations

1. Smoky Chipotle Elk: Add a teaspoon of smoked paprika and a dash of chipotle powder to the marinade for a smoky kick.
2. Garlic Butter Elk: Swap out the whiskey for lemon juice and coat the tenderloin with melted garlic butter before grilling.
3. Maple Bourbon Elk: Replace whiskey with bourbon and add 1 tbsp of maple syrup to create a sweet caramelized crust.
4. Peppercorn-Crusted Elk: Press coarsely ground black pepper onto the tenderloin before searing for a bold crust.
5. Herb-Crusted Elk: Roll the tenderloin in a mix of finely chopped parsley, oregano, and thyme before cooking.

Conclusion

Grilling elk tenderloin on the Arteflame grill delivers unmatched flavor and texture. The reverse sear method ensures a perfectly juicy steak, while the whiskey herb marinade enhances the natural richness of elk meat. Fire up your Arteflame and enjoy an extraordinary outdoor cooking experience!

Best Pairings

• Grilled asparagus with lemon zest
• Roasted wild mushrooms on the griddle cooktop
• Charred sweet potatoes for a caramelized side
• A bold red wine, such as Cabernet Sauvignon
• Whiskey neat or an old-fashioned cocktail