Elk Tenderloin with Mushroom Sauce
- 12 ounces dark Mexican beer, such as Negra Modelo or Dos Equis Dark
- 1/4 cup hoisin sauce
- 1/4 cup light soy sauce
- 1 tablespoon very finely diced shallots
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary
- Four 8-ounce trimmed pieces elk tenderloin
- 2 tablespoons unsalted butter
- 8 ounces trimmed and halved chanterelle mushrooms, washed and gently brushed clean
- 8 ounces steamed and sliced crimini mushrooms
- 8 ounces fresh morel mushrooms, soaked and rinsed thoroughly (about 1 cup)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3 shallots, minced
- 1 cup dry white wine
- 1 cup veal demi-glace
- 1 cup blonde chicken stock
- 1/4 cup heavy cream
- 1 tablespoon fresh thyme leaves
- Olive oil, for coating meat
For the marinade: Combine the beer, hoisin, soy, shallots, garlic and rosemary in a small bowl and whisk together. Arrange the tenderloins in a glass or ceramic bowl, and then pour over the marinade to thoroughly coat. Cover and refrigerate for at least 12 hours.
Preheat a grill to medium heat.
For the mushroom sauce: Place a saucepan over medium-high heat and melt the butter. Add the mushrooms, salt, pepper and shallots and saute, stirring frequently until beginning to brown, 4 to 5 minutes. Pour in the wine to deglaze and cook until most of the liquid has evaporated, 4 minutes. Add the demi-glace, stock, cream and thyme leaves, and simmer until thickened just enough to coat the back of a spoon.
Meanwhile, remove the meat from the marinade. Coat with olive oil and sprinkle with salt and pepper. Grill until medium rare, 2 to 3 minutes. Let rest before slicing and serving with the mushroom sauce.