Sous Vide Elk Tenderloin with Polenta and Demi-Glace

Using the Anova Precision Cooker Pro takes all the guesswork out of this sometimes complicated dish. Using elk is always a challenge because of how lean it is. If you aren’t careful you can overcook elk making it virtually inedible. But if you cook it sous vide — you never have to worry about that! We like to serve the elk with prepared polenta and demi glace. If you can’t find elk — try some hanger steak instead!

Author

Mark Anderson & Ryan Fey

The Grill Dads

Prep Time: 00:20

Recipe Time: 01:30

Temperature : 120F / 48.9C

Ingredients

• **For the Elk**
• 2 elk tenderloins
• Salt and freshly ground black pepper, for seasoning
• 1 tablespoon neutral oil
• 4 tablespoons salted butter, for basting
• Flaky salt, for finishing
• Chopped fresh parsley, for garnish
• **For the Polenta**
• 1 package polenta, cooked following package directions
• Parmigiano-Reggiano, for finishing (optional)
• **For the Demi-Glace**
• 1 jar prepared demi-glace
• Up to ¼ cup low-sodium beef stock, if needed
• 1 tablespoon salted butter, for finishing

Directions

1. Attach an Anova Precision Cooker to a vessel of water and set the temperature to 120°F (50°C).
2. Trim any excess fat or silver skin from each elk tenderloin. Wipe dry with paper towels and season with salt and pepper on all sides. Place in a vacuum-seal bag and seal.
3. Place in the water bath and cook for 90 minutes.
4. While the elk is cooking, prepare the polenta. Finish with Parmesan, if desired. Set aside and keep warm.

Finishing Steps

1. Once the elk is finished, take it out of the bag and dry thoroughly.
2. Add the oil to a ripping hot skillet over high heat. Once the oil is glassy and runs easily, place the elk into the skillet to sear. Once color (i.e. crust) is achieved, turn off the heat and immediately add 4 tablespoons of salted butter. Baste elk to finish, turning often.
3. Remove elk from the skillet and set aside while you prepare the demi-glace.
4. Return the skillet to medium-high heat and add the demi-glace. Bring to a simmer and let reduce until it reaches a saucy consistency. (If the sauce gets too thick, pour in up to ¼ cup of beef stock to thin it out.) Once sauce consistency is achieved, take off the heat and whisk in the butter until emulsified. The sauce should be thick enough to coat the back of a spoon.
5. Slice the elk tenderloin into medallions and plate on the warm polenta. Drizzle with the demi-glace and finish with flaky salt and parsley. Enjoy.