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Roast Elk Tenderloin with Yukon Gold Hash

Alistair Barnes, Executive Chef
of all three Canadian Rocky Mountain Resorts.

Ingredients:

1 1/2 lbs of elk tenderloin
1 oz butter
1 tbsp chopped shallots
2 oz red wine
2 oz Port
2 cups reduced game or beef stock
2 oz rose petal or rose hip jelly

Preparation:

In a saucepan melt butter and sauté shallots and juniper until light brown. Add red wine, Port and stock. Simmer and reduce by two thirds. Pass through a fine sieve, add jelly and continue cooking until sauce thickens slightly. Adjust seasonings and keep warm.

Meanwhile, season tenderloin and sear in a hot frying pan. Roast in an oven at 425° F (220° C) for approximately 12-15 minutes with an internal temperature of 145° F (62° C) for medium rare. Remove from oven and let rest 10 minutes before slicing.

To serve, place potato hash in center of plate. Arrange sliced tenderloin against hash and drizzle sauce around edge of plate. Garnish with rosehips or herbs. Serves 4.

Yukon Gold Hash

1 lb. Yukon Gold potatoes, peeled, 1/2 inch dice
2 oz diced pancetta
8 baby onions halved
8 baby squash, halved
1/2 cup fresh corn kernels
8 baby carrots blanched
4 baby kohlrabi quartered, blanched
1 tbsp each chopped chives and thyme

Blanch potatoes. Drain and cool. Sauté potatoes in a little butter and oil until they start to brown slightly. Add pancetta and continue to sauté until fat has rendered. Add vegetables and sauté 4-5 minutes. Drain excess fat and then season with salt, pepper, chives and thyme.

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