Sous Vide Elk Backstrap with Morels and Broccolini

Ingredients for 8

• ½ cup (2 sticks; 227g) unsalted butter, at room temperature

• 2 tablespoons minced fresh parsley

• 2 tablespoons minced fresh dill

• Salt and freshly ground black pepper

• 2 to 3 pounds elk backstrap

• Fresh rosemary sprigs

• Fresh thyme sprigs

• 2 tablespoons neutral oil

• 1 cup fresh morel mushrooms or ½ cup dehydrated morels, thoroughly cleaned

• 1 bunch broccolini

Directions

• 

  Step 1

  Attach an Anova Precision Cooker to a water bath and set the temperature to 130°F (54°C).

• Step 2

  In a medium bowl, combine the butter, parsley, and dill. Use a fork to thoroughly combine, then season to taste with salt and pepper.

• 

  Step 3

  Season the elk backstrap with salt and pepper and place in a vacuum-seal bag. Add about one third of the butter, along with a few sprigs each of rosemary and thyme. Seal the bag. Transfer to the water bath and cook for 2 hours.

• Finishing Steps

• Step 0

  After 2 hours, remove the backstrap from the bag, and pat very dry with paper towels. Reserve the herb sprigs.

• 

  Step 1

  Heat a cast iron skillet over high heat or a hot charcoal grill. Add the oil and swirl to coat the bottom of the pan. Add the backstrap, reserved herbs, and the remaining compound butter. Sear, basting the backstrap with butter, for 1 minute per side. Transfer the backstrap to a cutting board and remove the herbs from the skillet.

• 

  Step 2

  In the now-empty skillet, add the morels and broccolini. Cook, stirring, until tender, reducing the heat as needed to prevent burning.

• 

  Step 3

  Thinly slice the backstrap and serve with the mushrooms and broccolini.

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