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BLUE CRUSTED ELK FILLETS
from: Steven LifterBLUE CRUSTED ELK FILLETS
- 1 Whole Elk Tenderloin
- Olive Oil
- Garlic
- Salt and Pepper to taste
- 4 large onions
- 2 TBSP butter
- Blue Cheese
Preparation Process : -
Clean off all silver skin with a filet knife.
Rub elk tenderloin with olive oil, garlic, salt and pepper. Cover and
refrigerate for twenty four hours. Before service skin and julienne 4
large onions. Simmer them in 2 TBSP butter until brown and caramelized -
stir often on low heat.
Cut the tenderloin in whatever size filets you want.
Cook on Weber grill until just before done. Place on baking sheet and
cover with good bleu cheese and melt under broiler. Place caramelized
onions over the top and serve.
NOTE: Elk meat is very lean and will cook
quickly, but will also continue to cook after they are removed from heat source.
Elk fillets are best when grilled 3 minutes per side.
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