Elk Tenderloin With Mushroom Sauce - cooking recipe

Ingredients

Elk Marinade
12 ounces dark Mexican beer, such as Negra Modelo or Dos Equis Dark
1/4 cup hoisin sauce
1/4 cup light soy sauce
1 tablespoon very finely diced shallot
3 garlic cloves, minced
2 sprigs fresh rosemary
4 (8 ounce) trimmed pieces elk tenderloins
Mushroom Sauce
2 tablespoons unsalted butter
8 ounces trimmed and halved chanterelle mushrooms, washed and gently brushed clean
8 ounces steamed and sliced cremini mushrooms
8 ounces fresh morels, soaked and rinsed thoroughly (about 1 cup)
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
3 shallots, minced
1 cup dry white wine
1 cup veal demi-glace
1 cup blonde chicken stock
1/4 cup heavy cream
1 tablespoon fresh thyme leave
olive oil, for coating meat

Preparation

For the marinade:
Combine the beer, hoisin, soy, shallots, garlic and rosemary in a small bowl and whisk together. Arrange the tenderloins in a glass or ceramic bowl, and then pour over the marinade to thoroughly coat. Cover and refrigerate for at least 12 hours.
Preheat a grill to medium heat.
For the mushroom sauce:
Place a saucepan over medium-high heat and melt the butter. Add the mushrooms, salt, pepper and shallots and saute, stirring frequently until beginning to brown, 4 to 5 minutes. Pour in the wine to deglaze and cook until most of the liquid has evaporated, 4 minutes. Add the demi-glace, stock, cream and thyme leaves, and simmer until thickened just enough to coat the back of a spoon.
Meanwhile, remove the meat from the marinade. Coat with olive oil and sprinkle with salt and pepper. Grill until medium rare, 2 to 3 minutes. Let rest before slicing and serving with the mushroom sauce.