Home cooks love the pan fried elk tenderloin with herb butter recipe. The key is using the bst cut of elk like the tenderloin. This pan fried elk tenderloin with herb butter recipe is best cooked in a cast iron skillet, We love this recipe because it consistently delivers a perfectly cooked steak.
Key Takeaways:
- Author Expertise: Laurel Rodgers is the creator of Boondocking Recipes. She is known for her fire cooking journey and delicious results with her recipes.
- High-Quality Cut: Starting with a high-quality cut of Elk, such as tenderloin, is vital for pan frying.
- Searing: Achieve a tender, juicy tenderloin by getting a great sear on both sides of the steak.
- Oven Finish: For thicker cuts, finish off in the oven until desired doneness is reached.
- Cookware: Using a well-used cast iron frying pan is perfect for stovetop to oven cooking.
- Flavor Infusion: Pan-searing allows for better flavor infusion compared to grilling, especially when using butter and herbs.
- Herb Butter: The herb butter adds depth of flavor to the Elk tenderloin.
- Ingredients: The ingredients for the Herb Butter include unsalted butter, fresh parsley, garlic, lemon juice, salt, pepper, shallot, lemon zest, and thyme.
FAQ For the Pan Fried Elk Tenderloin
What is the key to achieving a tender, juicy Elk tenderloin when pan frying?
The key is to start with a high quality cut of Elk, such as tenderloin, and to get a great sear on both sides of the steak.
Why is pan-searing in a cast iron pan recommended for the pan fried elk tenderloin with herb butter recipe?
Pan-searing in a cast iron pan is recommended because it provides consistent results for a flavorful and juicy steak that is cooked to perfection.
How can I infuse flavors into Elk tenderloin when pan frying?
You can infuse flavors by cooking the steak in butter and oil, adding herbs, garlic, or using compound butter during the cooking process.
Other Elk Recipes to Try
Easy Elk Jalapeno Cheddar Sausage Recipe
Best Elk Chorizo Sausage Recipe
Selecting the Right Cut of Elk
Best Cuts for Pan Frying
To achieve the best results for the pan fried elk tenderloin with herb butter recipe the tenderloin provides you the best steak. Searing both sides of the tenderloin is important to hold in the juices. Cooking slowly in the oven or flash browning in a pan is an option. This works like reverse searing the tenderloin on a grill.
Preparing the Tenderloin for Cooking
For a great steak the pan fried elk tenderloin with herb butter recipe must be done right. If you have a thick cut we recommended to finish it in the oven. Finishing in the oven lets the inside of the tenderloin cool evenly and maintain a juicy texture. Use a well-seasoned cast iron frying pan better flavor.
Making Herb Butter
Despite the simplicity of making herb butter, it is a crucial component of enhancing the flavor of your Elk tenderloin. By combining a variety of ingredients such as butter, parsley, garlic, lemon juice, and herbs, you can create a delicious and aromatic blend that will elevate the taste of your dish.
Pan Fried Elk Tenderloin With Herb Butter Recipe
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- foil paper
Ingredients
Tenderloin
- 6 lbs Elk tenderloin
Herb Butter
- 1 stick butter unsalted at room temperature
- 2 tbsp parsley chopped fresh
- 1 garlic clove minced
- 1 tbsp shallot chopped (or onion)
- 1/2 tsp lemon zested
- 1 tsp thyme leaves chopped fresh
- 8 tbsp unsalted butter softened to room temperature
- 1 tbsp parsley leaves chopped fresh
- 1 tsp lemon juice freshly squeezed
- dash of fresh lemon juice
- salt to taste
- pepper to taste
Video
Instructions
- Bring the tenderloin to room temperature by sprinkling it with salt. Set it aside to cool for around 30 minutes as you prepare the sauce.
- Slice the tenderloin into medallions about 1/2 inch thick. Let the tenderloin cook. Saute the tenderloin in a skillet large enough to accommodate it over medium-high heat, adding the oil. After using paper towels to pat the elk dry, sear it for one to two minutes on each side. If you want to know when something is done, you may use the finger test.
- If used, coat the meat with the dried onion and black pepper. Give it five minutes to relax. Spread herb butter over top. Make sure there's a dish for dipping at every table.
- In a bowl, mix unsalted butter, garlic and parsley. Then add lemon juice, salt and pepper. Roll butter into a log shape in parchment or non-stick aluminum foil and place in refrigerator for 1 hour. (This can be done up to 24 hours before cooking)
Nutrition
