This Month's Steamboat Warehouse Recipe:
Grilled Elk Tenderloin with Louisiana Crawfish Cream Sauce
Ingredients
- 6 elk medallions
- 1 quart heavy whipping cream
- 1/2 pound Louisiana crawfish tails
- 1 pound real (unsalted) butter
- 2 tablespoon fresh minced garlic
- 2 tablespoon fresh squeezed lemon juice
- 2 tablespoon Worcestershire sauce
- 1/4 cup fresh chopped parsley
- 1/4 cup fresh sliced green onions
For Marinade:
- 3 cup extra virgin olive oil
- 1 cup balsamic vinegar
- 3 tablespoon fresh minced garlic
- 3 tablespoon chopped fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
To begin, mix all of the ingredients for the marinade together in a large mixing bowl and whisk well until all is incorporated. Place the elk medallions in a container and pour the marinade over them, letting them sit in the refrigerator covered overnight.
Next, melt the butter and mix with the lemon juice, Worcestershire sauce & garlic and set aside.
Reduce the heavy cream over medium heat until desired thickness is achieved. Add the crawfish tails, parsley & green onions, then allow to cook for an additional 5 minutes over a low flame. Remove from heat.
Grill the medallions on a hot grill and baste with the butter mixture until they are medium. Place them on your favorite serving dish, then finish with the crawfish cream sauce.
Serve with any vegetable of your choice for an incredible meal.
Enjoy!
Jason Huguet
Chef / Owner
