Elk Tenderloin with Chimichurri - Deer Lord Beer Pairing
It's prime time hunting season! Treat yourself to our mouthwatering Elk Tenderloin with Chimichurri. And don’t forget to grab a Deer Lord brew to wash it down! Our Amber Ale is the perfect match for this easy and delicious meal. Cheers!
Prep Time: 15 min
Cook Time: 17 min
Inactive Time: 1 hour
Total Time: 1 hour & 32 minutes
Ingredients:
2 cups parsley, chopped
4 cloves garlic, minced
1/4 cup. red wine vinegar
1 teaspoon crushed red pepper flakes
1 teaspoon salt
3 teaspoons dried oregnano
1 cup olive oil
1 elk tenderloin
salt and pepper to taste
Instructions:
Chop the parsley and mince the garlic. Mix together in a small bowl
In a seperate bowl whisk together the red wine vinegar, crushed red pepper flakes, salt and pepper
Whisk in the olive oil and then stir in the oregano
Pour the marinade over the parsley and garlic mixture. Allow to sit in the fridge for at least one hour and up to overnight
To cook your tenderloin, clean the meat of any excess fat (which there might not be any at all!) Allow the meat to rest at room temperature for 15 - 20 minutes. Season generously with salt and pepper
Preheat the oven to 400 degrees
Heat a large skillet over medium high heat. You want a skillet to can go from stove top to oven
Once the skillet is preheated, place the meat into a pan. Cook for six minutes per side
Place the entire skillet into the oven and cook for 5 minutes
Let the meat rest for 10 minutes on a cutting board before slicing
Top with chimichurri, crack open our Deer Lord Amber Ale and enjoy!
