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

Level: Easy
Yield: 4 servings
Total: 1 hr 5 min
Prep: 15 min
Inactive: 15 min
Cook: 35 min

• 4 cups water
• 4 cups whole milk
• 2 bay leaves
• 10 black peppercorns
• 16 stalks salsify, peeled
• 16 slices smoked bacon
• 1/4 pound (1 stick) butter, divided
• 2 pounds elk tenderloin, fully cleaned
• 6 Jerusalem artichokes, peeled and sliced into 1/8-inch rounds
• 1-ounce diced shallots
• 4 ounces baby arugula
• Mushroom Sauce, recipe follows
• Chopped chives, for garnish

Ingredients for 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

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1. Bring a gentle simmer to a large saucepan with 4 cups water, milk, bay leaves, and peppercorns. Add peeled salsify and poach until tender but firm. Chill, then wrap each stalk in bacon for irresistible flavor.
2. Preheat oven to 350F and roast bacon-wrapped salsify until golden and crispy, about 10-15 minutes.
3. In an ovenproof skillet, melt 1/2 stick butter over medium-high heat. Sear elk tenderloin until browned, then finish in the oven to your perfect donenesswatch closely for juicy results!
4. Melt remaining 1/2 stick butter in a skillet. Saut Jerusalem artichokes until edges crisp, add shallots for 1 minute, then toss in arugula off heat for a fresh pop.
5. Swirl Mushroom Sauce on plates. Layer with bacon-wrapped salsify, artichoke-arugula mix, sliced elk, and chives. A gourmet feast awaits!

Mushroom Sauce:

1. Melt 1 stick butter in a large skillet over high heat. Saut mushrooms until deeply browned. Add shallots and thyme; cook 2 minutes. Stir in cream, simmer to reduce by half.
2. Blend with sherry vinegar and foie gras (if using) until velvety smooth. Season boldly. *Safety tip: Cool hot liquid 5 minutes, fill blender halfway, cover lid with a towel, and pulse.

Recipe courtesy of Chef Warren Schwartz, Saddle Peak Lodge, Calabasas, CA. Provided by a professional; adapt for home kitchens.