Ingredients
- 2 to 3 pound piece elk tenderloin, cleaned
- 2 tablespoons ground bean paste
- 2 tablespoons Dijon mustard
- 2 tablespoons minced ginger
- 2 tablespoons minced garlic
- 2 tablespoons naturally brewed soy sauce
- 1 tablespoon sesame oil
- 1/2 cup grapeseed oil
- 1/2 cup Shaoxing wine
- 1/2 cup red wine
- 1 tablespoon coarse ground black pepper
- 1 tablespoon juniper berries, crushed
- Grapeseed oil, to cook
- Salt and black pepper
- Vegetable Mountain, recipe follows
Directions
In a large bowl, whisk together the bean paste, Dijon, ginger, garlic, soy, oils, wines, pepper, and juniper. Reserve 1 cup marinade for Vegetable Mountain. Pour on top of tenderloin and roll to cover. Cover, refrigerate, and let marinate at least 4 hours and preferably overnight. Prepare a grill and coat with oil. Season the meat with salt and pepper. On high heat, grill all sides of the tenderloin for 10 to 15 minutes total. Keep the meat rare and warm in the middle. Slice and fan over the mountain.
Beverage: Fife, L'Attitude (Rhone Style-Syrah), Mendocino
Vegetable Mountain:
- 1 red onion, sliced
- 1 yellow onion, sliced
- 1 cup elk marinade
- 2 carrots, sliced thinly on the bias
- 2 fennel, de-cored, sliced thinly on the bias
- 1 red cabbage, sliced thinly
- 1 zucchini, sliced thinly
- 3 ribs celery, sliced thinly on the bias
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- Splash Chinese black vinegar (Chinkiang)
- Grapeseed oil, to cook
- Salt and black pepper
In a large wok or saute pan, coat lightly with oil and sweat the onions. Add the marinade, carrots, fennel, and cabbage. Cook for 3 minutes and add the rest of the vegetables. Check for seasoning. Cook another 2 to 3 minutes and splash with vinegar. Serve.
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