Colorado’s Storm King Elk Ranch sells elk by mail—but we found that beef tastes just as good in this dish.
Yield: serves 6-8
- 3 tbsp. butter
- 1 small yellow onion, peeled and minced
- 1 1⁄2 lb. fresh chanterelles, cleaned and thickly sliced
- 1 tbsp. soy sauce
- 1⁄2 tsp. sugar
- 1⁄2 tsp. cornstarch
- 3-3 1⁄2 lb. elk tenderloin or beef filet
- Freshly ground black pepper
- Preheat grill. Melt butter in a large skillet over medium heat. Add onions and cook until soft, about 5 minutes. Add mushrooms and 1⁄3 cup water, cover, and cook until mushrooms are soft, 5–7 minutes. Add soy sauce and sugar, season to taste with salt, and cook, stirring with a wooden spoon, until sugar dissolves, about 1 minute.
- Dissolve cornstarch in 2 tbsp. cold water in a small bowl, then add to mushrooms and cook, stirring, until sauce thickens, 1–2 minutes. Adjust seasonings. Keep mushrooms warm over low heat.
- Generously season meat with salt and pepper, then grill on hot grill until browned on all sides, to an internal temperature of 125º–130º for medium rare, about 15 minutes. Transfer meat to a cutting board, loosely cover with foil, set aside for 15 minutes, then carve into thick slices.
- Transfer mushrooms to a large, warm platter and arrange slices of meat on top. Garnish with chopped parsley, if you like.