Sous Vide Elk Tenderloin with Rosemary Shallot Compound Butter

Compound Butter:

1. Combine all ingredients in a medium bowl, with the butter on the bottom. Using a spoon or silicone spatula, fold butter over the other ingredients until all ingredients are uniformly combined.
2. Lay out a piece of parchment paper, about 14" long. Spread butter into a rough rectangle, about 9-10" long and 4-5" wide.
3. Starting on the long end closest to you, roll the parchment paper so that the butter starts to fold over itself. Keep rolling until the butter is formed into a log.
4. Roll until the parchment paper completely covers the log. Squeeze tightly to compact the butter. Twist the ends of the parchment paper tightly. Refrigerate until firm, about 2-3 hours.
5. Once firm, unwrap and slice into 16 slices (more or less, depending on how much you want per serving). Run your knife under hot water before slicing to make smooth cuts.
6. Place slices in a single layer on a parchment paper-lined pan and refrigerate until ready to use.
7. To Freeze: place slices in a single layer on a parchment paper-lined pan. Freeze until solid, about 2-3 hours. Wrap individual portions in parchment paper and vacuum seal. I like to do 2 slices per portion for 1 meal. You can place multiple portions in a single layer and reseal the bag after taking 1 portion out. Or you can do one portion per bag. Freeze for up to 3 months. When ready to use, cut open vacuum bag and thaw under refrigeration. Opening the bag before thawing will help the butter keep its shape.

Elk Tenderloin:

1. Preheat sous vide machine to 115°F.
2. Season steak all over with salt and pepper.
3. Place rosemary, butter, and garlic cloves in the vacuum bag then place steak in the bag.
4. Seal bag with vacuum sealer.
5. Place bag in preheated water bath and cook for 1.5-2 hours.
6. When meat has about 5 minutes left in the water bath, preheat a cast iron griddle over high heat. Watch it carefully so it doesn't start smoking.
7. Remove bag from water bath. Cut bag open with scissors and remove meat. Remove the rosemary sprig and garlic and carefully pat the meat dry. Re-season with salt and pepper if it looks like it has lost the seasoning.
8. Once pan is really hot, add lard and let melt. Immediately add the steak. You can also place the garlic cloves and rosemary in the lard to flavor it. Cook on all sides for approximately 30 seconds. You want the pan hot enough to brown the meat in a short amount of time without overcooking it.
9. Since tenderloin is round, sear it on at least 4 sides but be careful not to leave it on the griddle too long or it will overcook.
10. Remove from pan and place 4+ slices of compound butter on top. Let rest 10 minutes. Slice into ½" slices and serve with additional compound butter, if desired.