Elk Tenderloin with Whiskey Cream Sauce

For the meat:

• 1 Elk tenderloin  (Rock-N-Pinkster Farm)
• Montreal steak seasoning
• Garlic salt
• Olive oil

For the sauce:

• 1 Onion chopped
• 8 Tablespoons of butter
• 1 Cup whiskey (KyMar Farm Winery and Distillery, Kerrs Creek Distillery, Catskills Provisions)
• 1 Cup beef broth
• 1/2 Cup heavy whipping cream
• 1/4 Teaspoon garlic powder
• Dash of salt n pepper

*Thicken with a dash of gravy flour if needed.*

Directions:

1. Take your tenderloin and drizzle with a little olive oil. Spice the meat with all the spices to your liking. Doesn’t take much just sprinkle to lightly coat the meat. Allow to sit and become close to room temp marinating in extra juices and spices on a dish.
2. Caramelize your onions in a pan over medium high heat with the butter. Once onions are translucent turn down heat and slowly stir in your whiskey. Allow to simmer until half of mixture evaporates and strong whiskey smell subsides.
3. Once that has happened stir in the beef broth and allow to simmer and thicken. Stir in heavy whipping cream allowing it to continue to bubble.
4. Sprinkle some salt n pepper and let sauce simmer and continue to thicken. If sauce seems to still be a little loose add some gravy flower quickly whisking it in.
5. Heat your grill to a a medium heat for grilling meat. Once heated start to grill your meat.
6. Allow 5-8 minutes on each side depending on size.
7. Spoon on extra spices and olive oil from the bottom of the dish during the cooking process for extra flavor.

Remember to take your meat off a little early since it will continue to cook as it sits.

Let it sit as a whole piece for about 5 minutes before slicing down.

Cut against the grain and serve with whiskey sauce drizzled over the top!