• Sauce:
  • 2 tablespoons olive oil
  • 2 1/2 cups sliced shallots (about 12 ounces)
  • 2 tablespoons minced garlic
  • 1 teaspoon sugar
  • 1 tablespoon all purpose flour
  • 1 tablespoon minced fresh thyme
  • 2 teaspoons minced fresh rosemary
  • 1 bay leaf
  • 1 teaspoon grated orange peel
  • Pinch of ground nutmeg
  • Pinch of ground cloves
  • 3 1/4 cups canned beef broth (Veal or game stock would be better)
  • 1 1/2 cups dry red wine
  • 1/4 cup brandy
  • Tenderloin:
  • 2 tablespoons fresh rosemary leaves
  • 2 tablespoons fresh thyme leaves
  • 4 large garlic cloves, peeled
  • 2 bay leaves
  • 1 large shallot, peeled, quartered
  • 1 tablespoon grated orange peel
  • 1 tablespoon coarse salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 tablespoons olive oil
  • 2 2-pound tenderloin pieces, trimmed
  • 1/4 cup ( 1/2 stick) unsalted butter, room temperature


For sauce:
Heat oil in large saucepan over medium-low heat. Add shallots and garlic; sauti until tender, about 10 minutes. Stir in sugar; sauti until shallots are golden, about 15 minutes longer. Add flour, herbs, orange peel, nutmeg and cloves; stir 1 minute. Pour in broth, wine and brandy. Boil until sauce is reduced to 1 3/4 cups, about 20 minutes. Discard bay leaf. (Can be made 2 days ahead. Chill.)

For tenderloin:
Grind first 10 ingredients in processor. With machine running, add oil and blend well. Spread mixture evenly over all sides of tenderloins. Place tenderloins in large glass baking dish. Cover with foil; chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)

Preheat oven to 400F. Place tenderloins on rack in large roasting pan. Roast until meat thermometer inserted into center registers 135F for rare, about 35 minutes. Remove from oven and cover with foil; let stand 10 minutes.

Transfer tenderloins to cutting board. Pour any accumulated juices from roasts into sauce. Bring sauce to boil. Remove from heat; whisk in butter. Season with salt and pepper. Slice & Serve with sauce.

Serves 8

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Submitted 6/13/05.
Source: Chef Du Maison Catering
Submitted By: John Eichwald
Roasted Tenderloin of Elk