Seared Elk Tenderloin


Ingredients:


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



Procedure:

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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