We grilled up the Elk Tenderloin on a recent vacation. It was perfect with just salt and pepper. Extremely tender and everyone loved it!
It was really good, like always. Little to no trimming of silver skin.
Our guests loved the elk tenderloin, which we prepared on a Green Egg with cippolini onions, sage, and bacon and served with an appetizer of Fossil Farms foie gras in a truffle tourte a la perigourdiene from the Larousse Gastronomique. This was really fine French dining that was a pleasure, and relatively easy, to prepare at home.
Very tasty and tender.
Absolutely magnificent meat, so tender it melted in your mouth. Was worth every penny!