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)
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.