A little salt and pepper before placing at medium heat on the Traeger until medium rare. A slightly pungent smoke generated by a wood such as hickory or oak, is excellent. Mesquite wood can add a touch of southwestern memories.
Olive oil in a stainless steel bowl. Get out the mortar and pestle. Add garlic, a pinch of cayenne, pepper, a pinch of seasoning salt, and Montreal steak spice. Grind to dust. Add the mixture to the olive oil. Put a bit of brown sugar in the olive oil. Place meat in the olive oil. Work the mixture into the meat and let stand for a while. Heat the BBQ. I use charcoal, as gas don't cut it with me. Raise the coals up to the grill. Place the steaks over the coals, and sear NO MORE THAN 90 SECONDS PER SIDE. Move steaks over to the other side of the grill where there is no coals under the meat. Lower the rack and continue cooking until done. Scalloped taters should be done at the same time as the tenderloins. Sweet peas and a chunk of home made apple pie to complete your lunch. ENJOY.
15 yards, personal foul, taunting those without Elk tenderloin!
I did find some backstrap (venison) and dredged in egg, and coated in bread crumbs, fried to med rare in light olive oil.
I have a bob cat recipe that would be awesome on elk.
Please forgive my foul sense of humor!
GRILLED BOBCAT WITH MEMPHIS-STYLE BARBECUE RUB (PICTURED ABOVE)
• Boneless loins from one bobcat
• 1/2 cup sweet paprika
• 1 tablespoon brown sugar
• 4 teaspoons salt
• 4 teaspoons onion powder
• 4 teaspoons black pepper
• 4 teaspoons white pepper
• 1 teaspoon cayenne pepper
Mix all the seasonings, and sprinkle on all sides of the meat to form a thick coating. Allow to stand 30 minutes at room temperature until the rub appears wet, then season heavily again, pressing the barbecue rub into the meat so it sticks.
Slow-cook on the upper rack of a gas grill, turning frequently, until the meat is done to taste. Serve with your favorite barbecue sauce on the side.
Some may frown but if you try this you will like very much!
stir enough eggs and milk in a glass bowl so that the tenderloins are covered in the mixture. Cover with plastic wrap or something and put the mixture with the meat into it into the fridge for a couple hours if you have time. Not necessary though.
Heat a cast iron skillet to medium heat. Put olive oil and butter in the pan.
Crush a whole tube of Ritz crackers in the tube as best as you can then place them on a plate and finish the job on anything you missed.
Take a steak and dredge it good in the egg mixture and quickly into the cracker crumbs covering both sides. Put into the heated pan. Cook on one side until the cracker mix starts to brown then flip. Same on the other side. Cook to medium rare and salt and pepper and served with mashed potatoes or anything else like a nice salad. It's fantastic.
I'm working on a photobucket replacement and then I'll post my hunt, but I have some tenderloin pieces (partitions are hard on tenderloins when your shot goes a bit off course). I saved what I could and have it milk-soaking with a smaller piece of back strap and will be cooking them tomorrow evening for supper. Never frozen backstrap and tenderloins.....