elk tinder loin with mushroom gravy

[ODINXFIT]

1lb elk tenderloin/backstrap, cut into ¾” thick pieces
cooking spray
2 tbsp butter
2 tbsp finely chopped shallots
1/2 lb mushrooms, sliced
1 tsp minced garlic
1 tbsp soy sauce
3 tbsp all-purpose flour
2 cups beef broth
1/2 tsp fresh ground red pepper
1/4 tsp salt
3 fresh thyme sprigs


Coat a large non-stick skillet with cooking spray and heat over medium-high heat.

Add the elk and saute for 5 minutes, browning all sides. Remove from pan and tent with foil. Be careful not to overcook!

Melt the butter in the skillet and add the shallots and mushrooms. Saute for 4 minutes.

Add the garlic and saute for 30 seconds stirring constantly to prevent garlic from burning.

Stir in the soy sauce. Sprinkle in the flour and cook for 1 minute stirring constantly.

Gradually whisk in the broth and stir until smooth.

Add the salt, pepper and thyme. Bring to a boil and cook for 2 minutes until thick.

Return the meat and accumulated juices to the pan and cook until heated through.

Discard the thyme sprigs.

Serve over egg noodles or steamed rice.

[mtnmedic]

Re: elk tinder loin with mushroom gravy

These elk recipes are going to be good, I got a lotta elk in my freezer !

[Guest]

Re: elk tinder loin with mushroom gravy

Sounds amazing brother.I'll be making this soon.

Thanks for posting it up.

[ODINXFIT]

Re: elk tinder loin with mushroom gravy

No problem man..
I assure you, you will like it

[BABY1]

Re: elk tinder loin with mushroom gravy

1lb elk tenderloin/backstrap, cut into ¾” thick pieces
cooking spray
2 tbsp butter
2 tbsp finely chopped shallots
1/2 lb mushrooms, sliced
1 tsp minced garlic
1 tbsp soy sauce
3 tbsp all-purpose flour
2 cups beef broth
1/2 tsp fresh ground red pepper
1/4 tsp salt
3 fresh thyme sprigs


Coat a large non-stick skillet with cooking spray and heat over medium-high heat.

Add the elk and saute for 5 minutes, browning all sides. Remove from pan and tent with foil. Be careful not to overcook!

Melt the butter in the skillet and add the shallots and mushrooms. Saute for 4 minutes.

Add the garlic and saute for 30 seconds stirring constantly to prevent garlic from burning.

Stir in the soy sauce. Sprinkle in the flour and cook for 1 minute stirring constantly.

Gradually whisk in the broth and stir until smooth.

Add the salt, pepper and thyme. Bring to a boil and cook for 2 minutes until thick.

Return the meat and accumulated juices to the pan and cook until heated through.

Discard the thyme sprigs.

Serve over egg noodles or steamed rice.

Sounds good!!!!