|Weight||2 lb approx|
Fresh whole elk tenderloin with the highly respected Cervena designation. Top chefs recognize the Cervena label from New Zealand for the exacting standards followed by local ranchers to ensure both quality and taste along with excellent care for the animals.
Elk is one of the leanest meats available. Full of protein and iron but low in fat. Because of the exacting standards of the Cervena designation, you will not experience a gamey taste–only rich, flavorful lean elk! A new “darling” of celebrity chef menus, now available for your dinner menu at home! This elk tenderloin will make your next dinner party truly special served either whole or cut into filet medallions and seared. Delicious! Move over beef filet …
See below for recipe ideas.
Cervena venison is internationally recognized for quality standards. The prized Cervena designation is only given to deer and elk roaming natural farmlands of 200 to 2000 acres, without hormones or steroids. The animals are allowed to graze freely and are grass-fed and never given hormones or the likes. The initial herd of elk in New Zealand came from the United States from President Roosevelt nearly 100 years ago. The Cervena designation was developed by dedicated ranchers to ensure the highest quality standards. (This is the "Champagne" of venison). Top chefs recognize the difference in the CERVENA label--so will you.
Elk tenderloin will arrive FRESH in vaccum sealed packaging. Keep in the coldest section of your refrigerator. Either roast tenderloin whole or cut into medallions (filet mignon of elk) for an elegant presentation. Needs only minimal seasoning as the elk meat flavor is very rich. Do pat meat dry before searing to brown exterior and seal in juices. Do not cook beyond medium rare or you will loose some of the natural tender qualities of this extremely lean meat.
Very little trimming is required of this lean tenderloin. Remove any silver skin and season with Maldon salt and cracked fresh pepper (after patting dry with a paper towel). If you want a more robust seasoning fresh-cracked cumin and coriander are wonderful as well for a homemade steak rub. Cut small medallions one-inch thick and sear in HOT iron skillet. Approximately 1 to 2 minutes on each side until medium rare. Remove from skillet and serve atop wilted spinach. Serve truffle roasted potatoes alongside and a seasonal mushroom and you have an amazing and simple dinner for your special guests (and far better than any steakhouse offering).