Blackened Elk Tenderloin with Sweet Potato Mash


Preparation info

  • Difficulty


  • Serves:


Appears in

Champions of Sous Vide: A Collection of Favorite Recipes from Two Dozen Sous Vide All-Stars

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

  • About
Cooks: 125°F (51.6°C) for 4 hours

Recipe by Justice Stewart, Executive Chef, International Sous Vide Association


For the Elk

  • 2 to 3 lbs elk tenderloin
  • 2 tablespoons blackened seasoning
  • 2 sprigs thyme
  • 1 to 2 tablespoons olive oil

Sweet Potato Mash

  • 6 large sweet potatoes, cut into 1 inch cubes
  • ½ cup, light cream
  • ¼ cup unsalted butter, softened
  • ¼ cup real maple syrup
  • ½ teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ½ teaspoon all spice
  • ½ teaspoon nutmeg


For the Elk

Pre-heat a sous vide bath to 125°F (51.6°C). Season the tenderloin with half of the blackened seasoning. Place the elk, thyme sprigs, and olive oil in a vacuum bag or ziploc and place into the water bath for 4 hours.

For the Sweet Potato Mash

In a large pot, boil the potatoes until tender, about 30 minutes. Drain and mash with a masher, stick blender, or food processor. Stir in the butter, cream, syrup, vanilla extract, and spices and mix well. Taste for seasoning and add more if necessary. Serve garnished with a sprig of rosemary.

To Finish

Remove the meat from the bag and dry it with paper towels. Season with the remainder of the blackened seasoning. Heat the grapeseed oil over medium high heat. When the oil is smoking hot, sear the elk on all sides until a crust forms, about 1 minute per side. Allow to rest 5 minutes before slicing.

To Finish

  • 2 to 3 Tbs grapeseed or canola oil, for searing