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Seared Elk Tenderloin


2.5 lbs Elk Tenderloin

16 oz. orange juice

6 oz. soy sauce (low sodium)

2.5 oz. whole butter

Himalayan pink salt (to taste)

cracked pepper (to taste)

Shitake mushrooms (sliced)

Blackberries (halved)

Red Clover Micro-Greens


Marinate the tenderloin in orange juice and soy sauce for 6 hours.

Sauté mushrooms in a smidgen of butter, set aside.

Slice blackberries, set aside.

Remove tenderloin from marinade, rinse and pat dry.

Sprinkle Himalayan salt and cracked pepper.

Heat remainder of butter in a seasoned cast iron skillet on medium to high heat.

Cook for 3-4 minutes on each side.

Remove from heat.

Let it rest for 5 minutes.

Cut into thin slices.

Serve over bed of micro-greens with shitake mushrooms, and blackberries.

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