Elk Tenderloin with Green Chile Dry Rub
A great game meat, elk is more flavorful than deer and not as dry as ostrich. At Coyote Café, elk is a signature dish of chef and partner Eric Destefano, who I say makes the best elk dish in the United States—very juicy and not at all gamy. The trick is to marinate the meat, cook it rare, and let it sit for awhile before slicing. When purchasing elk tenderloin, be sure to have your butcher trim off all the silver skin. If you cannot find elk, axis deer can be substituted (see Sources, page 167). Sautéed wild mushrooms, such as morels, are a nice accompaniment.
Recipe information
Yield
makes 12 tacos
Ingredients
Spice Rub
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
In a small bowl, combine all the spice rub ingredients. Rub the mixture liberally all over the meat. In a large, heavy, ovenproof sauté pan or cast-iron skillet, sear the meat over medium-high heat to caramelize the surface and adhere the dry rub, about 1 minute per side. Remove the pan from the heat and place in the oven. Bake to medium doneness (130°F), about 11 minutes. Remove from the oven, cut into thin slices, and serve immediately or keep warm until ready to serve.
Step 3
To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with garnish and salsa. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with garnish and salsa, fold, and eat right away.
