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Elk Tenderloin with Ancho Sauce

Obviously I use elk tenderloin here, but any red meat, pork or even turkey would work well with this ancho sauce. Dried ancho chiles are easily found in most large supermarkets, and if yours doesn't have them, look for a Latin market or get them online. The sauce will keep for a week in the fridge, so you can make it ahead or make more for chips later. 

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings: 4 people
Calories: 478 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

ANCHO SAUCE
  • 1 large white onion, chopped
  • 3 tablespoons lard, corn oil or olive oil
  • 3 or 4 dried ancho chiles, seeded and destemmed
  • 1 large garlic clove, minced
  • 1 teaspoon salt
ELK or DEER
  • 2 tablespoons vegetable, canola or grapeseed oil (high smoke point)
  • salt
  • 2 pounds elk or deer backstrap or tenderloin
  • 1 tablespoon Black pepper, finely ground
  • 1 tablespoon dried, powdered green onion (optional)

Instructions

    Cup of Yum
  1. Make the ancho sauce. Heat the lard in a small pan over medium heat. Add the onion and cook slowly until it caramelizes, about 40 minutes. You may need to cover the pan and/or add a tablespoon of water here and there to keep the onions from burning. Take your time with this step, as it's important to the flavor.
  2. Meanwhile, remove stem and seeds from the anchos and pour boiling water over them. When the onions are ready, tear the anchos into pieces and add to the pan with the garlic and salt. Cook 5 minutes, then pour everything into a blender and puree until smooth. (this step can be done several days ahead.)
  3. Take the tenderloin out of the fridge, salt it well and let it come to room temperature while you make the sauce, about 30 minutes or so. 
  4. Cook the tenderloin. Heat the oil in a pan that will fit the tenderloin over medium-high heat. Pat the elk dry with paper towels and sear on all sides for about 1 to 2 minutes per side. Use the finger test for doneness to determine when it's done. 
  5. Coat the meat in the black pepper and dried onion, if using. Let it rest for 5 minutes. Spread some ancho sauce on a plate, slice the tenderloin into medallions and top with pico de gallo, if using. 

Notes

  • Pico de gallo doesn't really need a recipe, but if you're lost, dice 4 plum tomatoes, 1 white onion, some cilantro and as much hot chile as you like. Soak the onions in lime juice for 20 minutes, then toss together. 

Nutrition Information

Calories 478kcal (24%) Carbohydrates 22g (7%) Protein 48g (96%) Fat 24g (37%) Saturated Fat 4g (20%) Sodium 705mg (29%) Potassium 1383mg (40%) Fiber 8g (32%) Sugar 12g (24%) Vitamin A 6953IU (139%) Vitamin C 11mg (12%) Calcium 34mg (3%) Iron 7mg (39%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 478

% Daily Value*

Calories 478kcal 24%
Carbohydrates 22g 7%
Protein 48g 96%
Fat 24g 37%
Saturated Fat 4g 20%
Sodium 705mg 29%
Potassium 1383mg 29%
Fiber 8g 32%
Sugar 12g 24%
Vitamin A 6953IU 139%
Vitamin C 11mg 12%
Calcium 34mg 3%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.