Friday, October 11 2013, 02:12 PM MDT
Prosciutto Wrapped Tenderloin of Elk with Pepperlane Raspberry Jalapeno Demi Glace
As Aired on October 11, 2013
Recipe Courtesy Chef Roger Laws, Done to Your Taste Catering
8-10oz tenderloin of Elk
1 lb thinly sliced prosciutto
3 TBSP extra virgin olive oil
1 tsp garlic
Salt & pepper to taste
2 pints beef stock
1 jar Pepperlane Raz-Pepper Preserves
2 cloves garlic
1 shallot sliced
1 pint fresh raspberries
1 pint crme fraiche
Elk- Clean Fat from outside of tenderloin. Rub with garlic, oil, salt and pepper. Wrap in thinly sliced prosciutto and secure with toothpicks. Sear in hot pan with extra virgin olive oil until prosciutto begins to caramelize. Finish in oven to desired temperature. Remove toothpicks and let rest before slicing.
Demi-Glace-Reduce beef stock with sliced shallot and garlic cloves until thick enough to coat a spoon. Add preserves for a hint of hot sweet. Simmer on low 10-15 minutes. Pass sauce through strainer and remove from heat.
Final- Slice tenderloin and fan around your preferred starch. (Tri color fingerling potatoes are my favorite). Au gratin and mashed potatoes also pair well. Pour demi-glace around the edge of the tenderloin and a little across the top. Add your favorite green vegetable and garnish with fresh raspberries and crme fraiche.
(Copyright 2013 Sinclair Broadcasting Group)