Elk Backstrap

Ingredients for 2

• 1 lb Elk Backstrap

• 1/2 tsp fresh ground pepper

• 1 tsp kosher salt

• 1 tsp Montreal Steak Seasoning

• 4 sprigs fresh rosemary

• 4 tbsp olive oil, separated

• 2 tbsp butter, melted

Directions

• Step 1

  Pat Backstrap dry.

• Step 2

  Season Backstrap with pepper, salt, and Montreal steak seasoning.

• Step 3

  Put Backstrap into a stasher bag.

• Step 4

  Put sprigs of rosemary on each side of Backstrap.

• Step 5

  Mix 2 tbsp of olive oil and 2 tbsp of melted butter and drizzle into stasher bag.

• Step 6

  Remove all air and seal.

• Step 7

  Cook on 130° for 1 hour.

• Step 8

  Heat the remaining 2 tbsp of olive oil in a cast iron skillet.

• Step 9

  When hot, remove Backstrap from bag (remove rosemary, but leave all spices, butter, and oil) and sear on each side for 20 seconds.

• Step 10

  Enjoy!

• Step 0

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