ELK Tenderloin in Saskatoon Berry Wine Sauce

1½ lb ELK tenderloin,
silver skin removed
1 Tbsp olive oil
½ cup Saskatoon berries
2 Tbsp Bridgeberry Farms Rhubarb syrup
¼ cup red wine
¼ cup brown sauce (recommend: Knorr Demi Glace)
Salt and fresh-ground pepper to taste

Cut each tenderloin into 2 oz medallions, fl atten slightly with a meat hammer and season to taste. Heat a 10” non–stick skillet to medium-high. Add 1 Tbsp olive oil, when hot; sauté medallions until browned on each side medium rare). Remove from pan and set aside. Add 1 tsp olive oil and Saskatoon berries to pan, stir until lightly warmed. Add rhubarb syrup, red wine and Demi Glace. Bring mixture to a boil then reduce heat and simmer until liquid has reduced by half. Return medallions to pan to coat in sauce and reheat. Arrange medallions on serving plates and drizzle with sauce and serve immediately.

Recipe Courtesy of
Chef Phil Joy
ENJoy cooking with Phil

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