Elk Tenderloin with Summer Succotash and Chimmichurri

Recipe: Elk Tenderloin with Summer Succotash and Chimmichurri




  • 4 elk tenderloins (6 ounces each)
  • Kosher salt and freshly ground black pepper
  • Canola oil
  • 4 sprigs of thyme
  • 2 ounces extra virgin olive oil


  • 1/2 cup finely chopped cilantro
  • 1/2 cup finely chopped flat leaf parsley
  • 1 Tbsp honey
  • 1 Tbsp red pepper flakes
  • 1 Tbsp minced garlic
  • 1/4 cup red wine vinegar
  • 1/4 cup lime juice (approx. juice of 2 limes)
  • 1 and 1/4 cup extra virgin olive oil
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper


  • 1 cup 1/4 inch diced thick cut bacon
  • 1 cup 1/4 inch diced poblano pepper (approx. 2   peppers)
  • 1 cup 1/4 inch diced red onion
  • 1 cup 1/4 inch diced red bell pepper (approx. 1 large pepper)
  • 1 Tbsp minced garlic
  • 3 cups sweet corn (approx. 4 ears)
  • 3 cups precooked black eyed peas (dry or frozen blanched in chicken stock until tender)
  • 2 Tbsp chimmichurri
  • 1/4 cup unsalted butter cut into small cubes
  • Kosher salt and freshly ground black pepper

Pickled red onions

  • 1 cup red wine (I like to use zinfandel)
  • 1 cup red wine vinegar
  • 1 cup sugar
  • 2 cups water
  • 1 red onion 1/8 inch julienne


  • Sweet corn shoots
  • Avocado


For the pickled red onions: Bring wine, vinegar, sugar and water to a boil. Pour over the julienne red onions and allow the pickle to sit at room temperature for one hour. Then refrigerate covered overnight. The pickle is ready to use after 24 hours.

For the Elk: Generously salt and pepper the elk tenderloin on all sides. Heat a film of canola oil in a sauté pan over medium-high heat. Once the oil is shimmering, add the elk and brown on all sides, for about 3 minutes total. Depending on the size pan you have you may have to work in batches. The tenderloins should not touch and should have about a ½ inch of space between them as they cook.

To cook in the oven: Preheat your oven to 350 degress. Baste the Elk with the extra virgin olive oil and place a sprig of thyme on top of each potion. Place the sauté pan with the seared elk tenderloins in the oven. Or place in an oven safe pan if your sauté pan isn’t oven safe. Cook until an instant read thermometer reads 128 degrees in the middle of the thickest portion of the elk. Rest the elk on a wire rack for 10 minutes. The elk will carryover cooking to 134 degrees as it rests on a wire rack

For the chimmichurri: Combine all the ingredients except the extra virgin olive oil in a medium sized bowl with a wire whisk.  Slowly add the extra virgin olive oil in a steady stream while whisking. Season the chimmichurri with the salt and pepper.

For the succotash: Render the bacon until crisp over medium heat in a large sauce pan. Pour off and discard all but 2 tablespoons of the rendered bacon fat. Then add the poblano peppers, red bell peppers, onions, and garlic to the bacon. Cook until the garlic begins to caramelize. Then add the sweet corn and black eyed peas. Cook for 2 minutes occasionally stirring with a wooden spoon. Add the chimmichurri and the cubed unsalted butter. The butter and the starch from the black-eyed peas and sweet corn will make a light sauce for succotash.  Season to taste with kosher salt and freshly cracked black pepper.

To Serve: Place the hot succotash in the middle of plate in a 2 inch by 4 inch rectangle. Remove from the vacuum sealed bag and slice the elk into ¼ inch slices, or just slice the rested elk out of the oven, and place them fanned and resting on the succotash. Stir the chimmichurri and spoon over the elk and draw a stripe as if you were underlining the elk. Garnish the dish with pickled red onion, avocado slices, and sweet corn shoots on top of the succotash.