Stuffed Elk Tenderloin with Prosciutto & Mushrooms

A Restaurant-Worthy Elk Tenderloin Made at Home

Sliced and served to perfection, this stuffed elk tenderloin is proof that an elegant, restaurant-worthy meal doesn’t have to be reserved for special occasions. Any day of the week is a good day to bring this dish to the table, especially when tender elk is paired with savory prosciutto and earthy mushrooms for a combination that feels both rustic and refined.

And take it from me—it’s far easier to prepare than it looks. With just a little prep and a few simple steps, you’ll have a centerpiece worthy of gathering everyone around the table.

Start by butterflying the elk tenderloin open and seasoning it generously with salt and pepper. Layer on thin slices of prosciutto, followed by a flavorful mixture of sautéed mushrooms, shallots, garlic, and fresh parsley. Finish with dollops of soft, spreadable cheese that melt into every bite. Roll the tenderloin tightly and tie it securely with kitchen twine to hold all that goodness inside. Brown it in a hot cast iron skillet to develop a beautiful crust, then transfer it to the oven to finish cooking until perfectly medium-rare. Once rested and sliced, every piece tells a story of care, flavor, and the simple joy of cooking wild game well.

Discover Even More Ways to Cook Elk

If you enjoy cooking with elk, there are plenty of other delicious ways to showcase this lean, flavorful meat. From simply grilled elk steaks and pan-seared elk backstrap to comforting elk chili and hearty ground elk dinners, elk lends itself beautifully to both elevated meals and everyday cooking. Be sure to browse my full collection of elk wild game recipes for more inspiration, tips, and tried-and-true favorites to add to your table.

Stuffed Elk Tenderloin with Prosciutto & Mushrooms

Tender elk tenderloin stuffed with prosciutto, mushrooms, garlic, and cheese, then seared and oven-finished to perfection. An elegant yet easy wild game recipe anyone can master.

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Course: Main Course

Cuisine: American

Keyword: elk tenderloin, stuffed elk tenderloin

Servings: 4

Ingredients

• 1 lb elk tenderloin
• 2 tbsp unsalted butter, divided
• 1 shallot, finely chopped
• 1 clove garlic, minced
• 4 oz mushrooms, finely chopped
• 1 tsp fresh parsley, chopped
• 2 slices prosciutto
• 2 oz Boursin soft cheese spread
• 1 tbsp olive oil
• kosher salt
• freshly ground black pepper
• butcher's twine

Instructions

• Preheat the oven to 400°F.
• Heat a skillet over medium heat and add 1 tablespoon butter. Add the shallots, minced garlic, and mushrooms. Cook, stirring occasionally, for 4–5 minutes until the mushrooms are softened and lightly golden. Stir in the parsley, then remove from heat and allow the mixture to cool slightly.
• Place the elk tenderloin on a cutting board and carefully butterfly it open using a sharp knife. Using a meat mallet, gently pound the tenderloin to an even thickness of about ½ inch. Season generously with kosher salt and freshly ground black pepper.
• Working in layers, evenly cover the tenderloin with the prosciutto slices, followed by the cooled mushroom mixture and the cheese.
• Starting from the longest side, tightly roll the tenderloin into a pinwheel. Secure the roll with butcher’s twine at even intervals to prevent it from opening during cooking. Brush the exterior lightly with olive oil.
• Heat a cast iron skillet over medium heat and add the remaining 1 tablespoon butter. Add the stuffed elk tenderloin and sear on all sides until nicely browned, about 4–5 minutes total.
• Transfer the skillet to the oven and cook for 20 minutes, or until the internal temperature reaches medium-rare.
• Remove the tenderloin from the skillet and transfer to a cutting board. Let rest for 10 minutes before slicing.
• Slice and serve with roasted vegetables and a crisp green salad.

Notes

Use an instant-read meat thermometer inserted into the center of the tenderloin:

• Rare: 120–125°F
• Medium-Rare (recommended): 125–130°F
• Medium: 130–135°F

Tip: Remove the elk tenderloin from the oven when it is about 5°F below your desired doneness, as the temperature will continue to rise while resting.

Elk is extremely lean, so cooking beyond medium is not recommended, as it can quickly become dry.

Tried this recipe?Let us know how it was!

If this stuffed elk tenderloin inspires you to cook more with wild game, you’ll find even more approachable, flavor-packed recipes in my Wild Game Cuisine Cookbook. Inside, I share tried-and-true methods, step-by-step guidance, and a collection of elk, venison, antelope, and ground wild game recipes designed for real life and real kitchens. Whether you’re planning a quick weeknight meal or a memorable dinner to share with family and friends, this cookbook helps you turn every cut into a story worth telling—one delicious meal at a time.