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This grilled elk tenderloin recipe with rosemary is the crown jewel of our wild game kitchen at Granite Peak Outfitters. Tenderloin is the most prized cut from an elk, and after 25+ years of backcountry hunts in Idaho, our guides know exactly how to prepare it.

WILD GAME RECIPES

The most tender cut on the animal — treated with the respect it deserves

The tenderloin is the single most tender piece of meat on an elk. Located inside the body cavity along the spine, it is small — most bull elk only yield 2-3 pounds total. That makes it precious, and it deserves to be cooked simply and well. This recipe lets the quality of the meat do the talking: olive oil, fresh rosemary, garlic, and high heat on the grill.

Ingredients

• 1.5-2 lbs elk tenderloin, trimmed
• 3 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1 teaspoon coarse sea salt
• 1/2 teaspoon freshly cracked black pepper
• 2 tablespoons butter
• 1 lemon, halved

Directions

1. Combine olive oil, garlic, rosemary, salt, and pepper. Rub the mixture all over the elk tenderloin. Let marinate at room temperature for 30 minutes.
2. Preheat your grill to high heat (450-500°F). Clean and oil the grates.
3. Place the tenderloin on the hottest part of the grill. Sear for 2-3 minutes per side, rotating to get even color — about 8-10 minutes total for medium-rare.
4. In the last minute, add butter to the top and squeeze lemon juice over it.
5. Remove when internal temperature reaches 130°F. Tent with foil and rest for 8 minutes.
6. Slice into 1-inch thick medallions and serve immediately. The center should be rosy pink.

Pro Tips from Our Guides

• This is not the cut to cook well-done. Medium-rare to medium is the range.
• If the tenderloin has a thin tail end, tuck it under and tie with butcher twine for even thickness.
• Use an instant-read thermometer. With a cut this valuable, don’t guess.
• Pair with a bold red wine — Cabernet Sauvignon or Malbec stands up well to elk.

Our guides say the tenderloin is the chef’s reward after a successful harvest. We cook it the first night in camp.