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Roasted Elk Tenderloin with Bacon Wrapped Salsify, Jerusalem Artichokes, and Creamy Wild Mushroom Sauce Recipe

Roasted Elk Tenderloin with Bacon Wrapped Salsify, Jerusalem Artichokes, and Creamy Wild Mushroom Sauce Recipe

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Roasted Elk Tenderloin with Bacon Wrapped Salsify, Jerusalem Artichokes, and Creamy Wild Mushroom Sauce

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Ingredients:

Serving

4 cups water
4 cups whole milk
2 bay leaves
10 black peppercorns
16 stalks salsify, peeled
16 slices smoked bacon
1/4 lb (1 stick) butter, divided
2 lb elk tenderloin , completely cleaned
6 jerusalem artichokes, peeled sliced into 1/8-inch rounds
1 - oz diced shallots
4 oz baby arugula
mushroom sauce , recipe follows
chopped chives, for garnish

Directions:

In a large saucepan or stockpot, combine 4 cups water with the milk, bay leaves, and peppercorns. Bring to a simmer and then poach peeled salsify; cook just until the salsify is soft, but not mushy. Remove the salsify from the poaching liquid, and refrigerate. Once the salsify is cooled, wrap 1 slice of bacon around each stalk of salsify.
Preheat the oven to 350 degrees F.
Roast the bacon wrapped salsify in the oven until the bacon browns slightly, about 10 to 15 minutes.
Meanwhile, in a medium ovenproof skillet, melt 1/2 stick butter over medium-high heat. Add elk tenderloin to hot pan and sear until browned on both sides, and then transfer pan to oven and roast until cooked to desired doneness. (Be careful, as elk tenderloin cooks quickly.)
In a medium skillet, melt 1/2 stick butter over medium-high heat. Add Jerusalem artichokes and saute until the edges turn slightly brown. Then add shallots and saute for 1 minute more. Add arugula and remove from heat.
In the center of the plate, make a circle of wild mushroom sauce. Place the salsify on top of the sauce, and the artichoke-arugula mixture on top of the salsify. Slice the elk tenderloin and place on top of the artichoke-arugula mixture. Garnish with chives.
Mushroom Sauce:
1/4 pound (1 stick) butter
1 pound mixed wild mushrooms, cleaned
3 ounces diced shallots
1 teaspoon chopped fresh thyme
2 cups heavy cream
2 tablespoons aged sherry vinegar
2 ounces foie gras, optional
Salt and pepper
Melt 1 stick butter in a large skillet over high heat. Add mushrooms and saute over high heat until browned. When mushrooms have browned, add 3 ounces diced shallots and the thyme. Cook mixture for 2 minutes more and then add cream. Reduce heat to a simmer and cook until the cream has reduced by half. Next, pour mixture into blender*, add sherry vinegar and foie gras, if using, and blend until smooth. Season with salt and pepper to taste.
* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	980.74 Kcal (4106 kJ)
Calories from fat	518.51 Kcal
		% Daily Value*
Total Fat	57.61g	89%
Cholesterol	257.26mg	86%
Sodium	971.75mg	40%
Potassium	1623.2mg	35%
Total Carbs	15.77g	5%
Sugars	13.38g	54%
Dietary Fiber	0.8g	3%
Protein	93.34g	187%
Vitamin C	4.9mg	8%
Vitamin A	0.1mg	2%
Iron	9.5mg	53%
Calcium	389.8mg	39%

Amount Per 100 g
Calories	113.6 Kcal (476 kJ)
Calories from fat	60.06 Kcal
		% Daily Value*
Total Fat	6.67g	89%
Cholesterol	29.8mg	86%
Sodium	112.56mg	40%
Potassium	188.02mg	35%
Total Carbs	1.83g	5%
Sugars	1.55g	54%
Dietary Fiber	0.09g	3%
Protein	10.81g	187%
Vitamin C	0.6mg	8%
Iron	1.1mg	53%
Calcium	45.2mg	39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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