Chef David Smith’s
VerMexican Elk Tenderloin with Bell Pepper Mashed & Cilantro Lime Cream
10 0z elk tenderloin( may substitute with venison or beef tenderloin)
1t fresh ground cumin
2oz duck fat(rendered)
Sea salt and white pepper
1 large red pepper (charred and peeled)
2 large tomatillas (roasted In olive oil)
1 large poblano pepper(charred and peeled)
3T chopped cilantro
1 vidalia onion (fine chopped)
½ cup sour cream or crème fraiche
1 lime( juiced)
2 large russet potatoes( peeled and 1’’ diced)
4 oz buttermilk
1 medium zucchini
1 medium summer squash
Preheat outdoor grill to medium, take peppers coated in oil and begin to char on grill.
Meanwhile start potatoes in medium saucepot with salted water, boil for about 15 minutes and drain, cover and set aside.
Rub tenderloin with duckfat, cumin, salt and pepper. Place on grill and cook on both sides for about four minutes until medium rare.
Puree red pepper and place in cooked potatoes, add butter, 2oz buttermilk and white pepper to taste, mash together.
Take poblano pepper and puree with sour cream, cilantro, lime, tomatilla, onion, s+p to taste, set aside.
Allow tenderloin to rest for at least five minutes. Slice it all the way down on the bias and put on plate with potatoes and sauce underneath. Serve with grilled zucchini, summer squash and grape tomatoes( marinated lightly in olive oil and cider vinegar, and a little siracha hot sauce).
Enjoy with an ice cold Tecate beer with lime!