Roasted Elk Tenderloin with Bacon Wrapped Salsify, Jerusalem Artichokes, and Creamy Wild Mushroom Sauce

Name: Roasted Elk Tenderloin with Bacon Wrapped Salsify, Jerusalem Artichokes, and Creamy Wild Mushroom Sauce
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 113 grams baby arugula; 16 slices smoked bacon; 2 bay leaves; 10 black peppercorns; 113 grams (1 stick) butter; 113 grams (1 stick) butter, divided; 4 servings Chopped chives, for garnish; 907 grams elk tenderloin, completely cleaned; 57 grams foie gras, optional; 1 teaspoon chopped fresh thyme; 476 milliliters heavy cream; 6 Jerusalem artichokes, peeled sliced into 1/8-inch rounds; 454 grams mixed wild mushrooms, cleaned; 4 servings Salt and pepper; 28 grams diced shallots; 85 grams diced shallots; 2 Tbsps aged sherry vinegar; 946 milliliters water; 976 milliliters whole milk; 16 stalks salsify, peeled; 16 stalks salsify, peeled

You can never have too many main course recipes, so give Roasted Elk Tenderloin with Bacon Wrapped Salsify, Jerusalem Artichokes, and Creamy Wild Mushroom Sauce a try. This recipe serves 4. One serving contains 1804 calories, 85g of protein, and 136g of fat. This recipe covers 58% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and primal diet. If you have peppercorns, chives, shallots, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. If you like this recipe, take a look at these similar recipes: Grilled Salsify, Corn and Bacon Hush Puppy with Salsify Honey Butter Dipping Sauce, Creamy Roast Garlic Jerusalem Artichokes, and Roasted Beef Tenderloin Wrapped in Bacon.

Instructions

In a large saucepan or stockpot, combine 4 cups water with the milk, bay leaves, and peppercorns. Bring to a simmer and then poach peeled salsify; cook just until the salsify is soft, but not mushy.

Ingredients you will need

Peppercorns

Bay Leaves

Water

Milk

Equipment you will use

Sauce Pan

Pot

Remove the salsify from the poaching liquid, and refrigerate. Once the salsify is cooled, wrap 1 slice of bacon around each stalk of salsify.

Ingredients you will need

Bacon

Wrap

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Roast the bacon wrapped salsify in the oven until the bacon browns slightly, about 10 to 15 minutes.

Ingredients you will need

Bacon

Equipment you will use

Oven

Meanwhile, in a medium ovenproof skillet, melt 1/2 stick butter over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add elk tenderloin to hot pan and sear until browned on both sides, and then transfer pan to oven and roast until cooked to desired doneness. (Be careful, as elk tenderloin cooks quickly.)

Ingredients you will need

Elk Tenderloin

Equipment you will use

Oven

Frying Pan

In a medium skillet, melt 1/2 stick butter over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add Jerusalem artichokes and saute until the edges turn slightly brown. Then add shallots and saute for 1 minute more.

Ingredients you will need

Jerusalem Artichoke

Shallot

Add arugula and remove from heat.

Ingredients you will need

Arugula

In the center of the plate, make a circle of wild mushroom sauce.

Ingredients you will need

Mushrooms

Sauce

Place the salsify on top of the sauce, and the artichoke-arugula mixture on top of the salsify. Slice the elk tenderloin and place on top of the artichoke-arugula mixture.

Ingredients you will need

Elk Tenderloin

Artichoke

Arugula

Sauce

Garnish with chives.

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Chives

Melt 1 stick butter in a large skillet over high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add mushrooms and saute over high heat until browned. When mushrooms have browned, add 3 ounces diced shallots and the thyme. Cook mixture for 2 minutes more and then add cream. Reduce heat to a simmer and cook until the cream has reduced by half. Next, pour mixture into blender*, add sherry vinegar and foie gras, if using, and blend until smooth. Season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper