The tenderloin is usually the first cut of meat to be eaten after a fall harvest. Hang on to it though, and it lends its gentle subtle texture, flavor and ease of preparation to a refreshingly light spring or summer salad. Ingredients – Grilled Elk Tenderloin1 elk tenderloin—serves 4-5 salad portions
Fresh minced garlic
Coarse sea salt and freshly ground pepper to taste
Remove any remaining silver skin or blood-shot from the tenderloin. Brush the filets with the olive oil and rub them with the garlic. Dust with black pepper or your favorite dry rub. Allow to sit for at least an hour or, ideally, overnight. Grill until rare, then allow to rest for at least five minutes. Resting the meat allows the internal juices to redistribute and not release when you cut it.
While your meat is resting, prepare a simple (or complex salad.) My favorite is baby spring greens or arugula, but you can use any fresh greens that are available at your market. You can use a store-bought dressing or try making the one below.
Ingredients – Citrus Vinaigrette Salad Dressing1 egg white
4 tbsp shallots, or the whites of scallions
½ tsp chopped garlic
3 tbsp Dijon mustard
3 oz lemon juice
5 oz champagne vinegar
24 oz virgin olive oil
1 ½ tsp kosher salt
¾ tsp coarse black pepper
Place all the liquid in a pitcher and mix well. Add the remaining ingredients to a food processor and with the motor running slowly, pour in the liquid to emulsify the oil, vinegar and lemon juice. Adjust the seasoning to suit your taste. You can also add any of your favorite fresh herbs for another blast of flavor. This vinaigrette will last indefinitely in the refrigerator.