Double Stuffed Elk Tenderloin Recipe

Let me introduce you to the double stuffed Elk tenderloin recipe.

I love bacon wrapped jalapenos and thought to myself – why not create something similar that I could stuff into a beautiful ruby red piece of meat. So I did just that and it turned out insanely delicious. A one skillet meal.

I roasted an Anaheim pepper that was about the same length as my cow elk tenderloin, removed the charred skin before filling with cream cheese and slices of white cheddar for additional cheesy goodness.  I wrapped the pepper with thinly sliced prosciutto to add a touch of saltiness similar to bacon and tucked everything into the meat. I tied everything together with butcher’s twine, seared the meat in a skillet until browned and then finished in a 400 degree oven for 15 minutes. Sliced and served.

You can also try this recipe with a venison tenderloin knowing that you may have to adjust the cooking times based on the size of the loin.

Heat an outdoor grill to high heat and roast the Anaheim pepper(s) until the skin is fully charred. Remove and cover in foil to sweat.

Preheat oven to 400 degrees.

When the pepper is cool enough to handle, remove the skin. Slice open lengthwise and stuff with cream cheese and white cheddar slices. Wrap the prosciutto slices around the stuffed pepper.

Set the elk tenderloin on a cutting board and carefully butterfly open using a sharp knife. Pound the tenderloin with a meat mallet ensuring that the overall thickness is roughly 1/2 inch thick. Generously season the meat with granulated garlic powder, kosher salt and freshly ground black pepper. Add the prosciutto cheese stuffed pepper to the center of the tenderloin. Wrap the meat around the pepper and tie to secure with butcher’s twine.

Heat a cast iron skillet over medium heat and the butter. Place the elk tenderloin to the skillet and brown on all sides, about 4-5 minutes. Remove the skillet from heat and set in the oven cooking for 15 minutes. Remove the elk tenderloin from the skillet and set on a cutting board. Let the meat rest for 10 minutes.

Slice and serve with your favorite side dish.

Double Stuffed Elk Tenderloin

Roasted Anaheim pepper filled with cream cheese and white cheddar wrapped with prosciutto and tucked into a ruby red elk tenderloin. Seared to perfection.

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Course: Main Course

Cuisine: American

Keyword: chile stuffed elk tenderloin, elk tenderloin

Servings: 4

Ingredients

• 1 lb elk tenderloin
• 1-2 Anaheim peppers, roasted and skin removed
• 4 tbsp cream cheese
• 4 slices of white cheddar
• 2 slices prosciutto
• 1 tsp granulated garlic powder
• kosher salt and black pepper
• 2 tbsp unsalted butter

Instructions

• Heat an outdoor grill to high heat and roast the Anaheim pepper(s) until the skin is fully charred. Remove and cover in foil to sweat.
• Preheat oven to 400 degrees.
• When the pepper is cool enough to handle, remove the skin. Slice open lengthwise and stuff with cream cheese and white cheddar slices. Wrap the prosciutto slices around the stuffed pepper.
• Set the elk tenderloin on a cutting board and carefully butterfly open using a sharp knife. Pound the tenderloin with a meat mallet ensuring that the overall thickness is roughly 1/2 inch thick. Generously season the meat with granulated garlic powder, kosher salt and freshly ground black pepper. Add the prosciutto cheese stuffed pepper to the center of the tenderloin. Wrap the meat around the pepper and tie to secure with butcher's twine.
• Heat a cast iron skillet over medium heat and the butter. Place the elk tenderloin to the skillet and brown on all sides, about 4-5 minutes. Remove the skillet from heat and set in the oven cooking for 15 minutes. Remove the elk tenderloin from the skillet and set on a cutting board. Let the meat rest for 10 minutes.
• Slice and serve with your favorite side dish.

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