Green Chile Stuffed Elk Tenderloin
The elk tenderloin, found opposite the backstrap and tucked up under the spine, is the quintessential cut of meat. And it’s a perfect vessel to be jam-packed with my savory ‘popper-like’ roasted and stuffed chile, cheese and prosciutto filling.
Ingredients
- 1 whole elk tenderloin
- 1-2 large Anaheim pepper(s)
- 4 oz cream cheese, softened
- 1 cup sharp white cheddar cheese, shredded
- 2-3 prosciutto slices
- 1 tsp kosher salt
- 1 tsp coarse ground black pepper
- 1 tsp granulated garlic powder
- 3 tbsp unsalted butter
- butcher's twine
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.
- In a bowl combine the cream cheese and shredded cheese. When the pepper is cool enough to handle, remove the charred outer skin. Slice open lengthwise removing the seeds and fill the pepper with the cheese mixture.
- Place the tenderloin lengthwise on a cutting board, holding your knife horizontal to the cutting board, make a lengthwise cut along the bottom of one long side being sure not to cut all the way through. Open the meat like a book. Use the flat side of a meat mallet and flatten to ensure an overall thickness is roughly ½ inch thick. Generously season the meat with kosher salt, coarse ground black pepper and granulated garlic powder. Layer the prosciutto slices on the tenderloin and add the cheese stuffed pepper to the center. Wrap the meat around the pepper and tie to secure closed with butcher’s twine.
- Preheat oven to 400 degrees.
- Heat a cast iron skillet over medium heat and the butter. Place the elk tenderloin to the skillet and brown on all sides, about 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 letting the meat rest for 10 minutes before slicing.
- Serve the tenderloin with a salad and your favorite side dish.