Roasting Oven Environment
- One 2 pound elk tenderloin* (may use antelope or venison).
- 4 tablespoons whole black peppercorns
- 1 tablespoon Kosher salt
- 1/4 cup extra virgin olive oil + 2 tablespoons
*Weight will vary based on size of animal – adjust seasoning accordingly.
Place peppercorns in a plastic bag and pound lightly with a meat mallet to crack. Remove and set into small fry pan with olive oil. Set pan in mouth of wood burning oven and heat, stirring a few times for about 5 minutes. Remove and let cool. Add salt to pepper oil and mix. Rub pepper mixture over entire exterior of tenderloin, pressing to ensure that peppercorns adhere. Let stand at room temperature for 30 minutes.
Set medium sauté pan with 2 Tbsp. olive oil in wood burning oven and heat. Add tenderloin to pan and begin to brown, turning as needed to brown all sides. Once brown, continue to cook for about ten minutes or until reaches desired internal temperature.
Remove and let rest for 5 minutes before slicing.