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freshly cooked elk tenderloin sliced and served on a rustic wooden plate

Seared Elk Tenderloin with Cherry Sauce

A rich and flavorful elk tenderloin seared in a cast iron skillet, finished in the oven, and served with a tangy cherry sauce. This lean, protein-packed meal is perfect for those who enjoy gourmet wild game at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American Gourmet, Rustic, Wild Game
Calories: 360
Ingredients Method Notes

Ingredients
  

For the Elk Tenderloin:
  • 1 elk tenderloin about 1.5–2 lbs
  • 2 tbsp olive oil
  • 3 cloves garlic crushed
  • 2 tsp fresh rosemary chopped
  • 2 tsp fresh thyme chopped
  • 1 tbsp balsamic vinegar
  • Salt and black pepper to taste
For the Cherry Sauce:
  • 1 cup pitted cherries fresh or frozen
  • 1/4 cup port wine or red wine
  • 1 tbsp blackberry jam
  • 1 tsp fresh thyme
  • 1 tsp fresh rosemary
  • Salt to taste

Method
 

Marinate the Tenderloin
  1. In a bowl, mix olive oil, crushed garlic, rosemary, thyme, and balsamic vinegar.
  2. Rub the marinade all over the elk tenderloin.
  3. Cover and refrigerate for at least 3 hours, or overnight for best results.
Bring Meat to Room Temperature
  1. Remove elk from the fridge and let it sit for 30–60 minutes before cooking.
Preheat and Prep
  1. Preheat your oven to 375°F (190°C).
  2. Trim any excess fat or silver skin from the meat.
Sear the Meat
  1. Heat a cast iron skillet on high until very hot.
  2. Add a bit of olive oil to the pan.
  3. Sear the tenderloin on all sides (about 3–4 minutes per side) until a golden crust forms.
Finish in Oven
  1. Transfer the skillet to the preheated oven.
  2. Roast for 5–10 minutes or until internal temperature hits 130°F (54°C) for medium-rare.
  3. Remove and let it rest for 5–10 minutes before slicing.
Make the Cherry Sauce
  1. While the meat is in the oven, place cherries and wine in a small saucepan over medium heat.
  2. Add thyme, rosemary, and blackberry jam.
  3. Simmer until slightly thickened (about 10–12 minutes). Stir occasionally.
Slice and Serve
  1. Cut the elk tenderloin against the grain into thick slices.
  2. Serve with the warm cherry sauce spooned over the top.

Notes

  • Always rest the meat before cutting to keep it juicy.
  • Don’t overcrowd the skillet while searing. If your tenderloin is too long, cut it in half.
  • Pair with seasonal sides like mushroom risotto or root vegetable hash for a hearty meal.
  • You can swap the cherry sauce for a port wine reduction if cherries are out of season.