Elk tenderloin medallions can be treated just like filet mignon. Do not overcook it! This recipe calls for a quick grill then a slicing of the meat for sliders—with accoutrement: bacon, the Creamy Old-Style Mustard Dip (also seen in the exotic sausage recipe), a gouda-style cheese from Ireland, and bitter radicchio. The wonderful thing about elk is that it delivers the same taste and satisfaction as beef, with much less fat. To preserve all the wonderful juices, be sure to flip the tenderloins with tongs, instead of a fork.
MAKES 24 SLIDERS
MAKE THE CREAMY OLD-STYLE MUSTARD DIP
1/2 CUP sour cream
1/2 CUP Maille Dijon Old-Style mustard
4 TB Maille Dijon mustard
1/8 tsp cayenne pepper
1 tsp Breitsamer Honig Forest Honey
Whisk all ingredients together in a small bowl.
COOK THE BACON
8 slices bacon
In the microwave, place 4 slices of bacon between paper towels. Cook for about 1 min per slice (start with 3 min to see if crispy). Cut each slice into 3 parts.
GRILL THE ELK
4 elk medallions
s + p
Let meat come to room temperature. Generously season with s + p. Grill 1 1/2 min on each side. Let meat rest before cutting into 1/4-inch slices.
ASSEMBLE THE SLIDERS
24 Martin’s Party Size Potato Rolls
Kerrygold Blarney Castle gouda-style cheese
mustard cream sauce
radicchio castillo franco, trimmed to fit on the rolls
Slice rolls in half and add a slice of cheese to the bottom. Place under broiler for 1 min (or less, watch!) to melt the cheese. Slather mustard onto top of the roll. On top of the cheese, add bacon, two slices of elk, and 3 radicchio leaves. Close roll, and push together.