Name: Blackened Elk Tenderloin with Sweet Potato Mash
Yield: Serves: 4
Ingredients: 2 to 3 Tbs grapeseed or canola oil, for searing; ½ teaspoon cinnamon; ½ teaspoon all spice; 2 tablespoons blackened seasoning; 2 to 3 lbs elk tenderloin; ¼ cup unsalted butter, softened; ¼ cup real maple syrup; ½ teaspoon vanilla extract; 1 to 2 tablespoons olive oil; 2 sprigs thyme; 6 large sweet potatoes, cut into 1 inch cubes; ½ cup, light cream; ½ teaspoon nutmeg

Justice Stewart

Blackened Elk Tenderloin with Sweet Potato Mash

Preparation info

Serves:
4

Difficulty
Easy

Appears in

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

About

Ingredients

For the Elk

2 to 3 lbs elk tenderloin
2 tablespoons blackened seasoning
2

Main course
Gluten-free
Sous vide

Method

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

Preparation info

Serves:

Difficulty

Appears in

Ingredients

For the Elk

Method

For the Elk