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    Peak to Plate » All Wild Game

    Sous Vide Elk Tenderloin with Rosemary Shallot Compound Butter

    Published: Dec 21, 2022 by Annie Weisz · This post may contain affiliate links.

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    The tenderloin from any animal is such a prized piece of meat, you want to make sure you honor your harvest by cooking it perfectly! Sous vide is an (almost) fool-proof method to ensure your meat is cooked perfectly every time. Topping the meat with a flavorful herb butter really makes this dish come together for a stunning meal. If you've been looking for the perfect recipe to use for this special cut of meat, you've come to the right place!

    sliced elk tenderloin with compound butter on wood board.
    Jump to:
    • Why This Recipe Works:
    • Ingredient Notes:
    • Equipment Notes:
    • Step by Step Instructions:
    • Putting it All Together:
    • Recipe FAQ's:
    • Other Recipes to Try:
    • Recipe:
    • Sous Vide Elk Tenderloin with Rosemary Shallot Compound Butter

    Why This Recipe Works:

    Tenderloin, whether from elk, deer, moose, antelope, or even beef can be difficult to cook evenly due to its cylindrical shape. Cooking tenderloins sous vide is the perfect cooking method because it ensures the entire piece of meat reaches the desired temperature.

    Since tenderloin is so tender and delicious, it doesn't need much to shine. However, adding some flavorful compound butter can really take this steak (or any steak) to the next level. The flavors of the fresh herbs and shallots melt into the meat as it rests to create a delicious combination of flavors that will definitely do your tenderloin justice!

    Ingredient Notes:

    sous vide elk tenderloin ingredients with labels.
    • Elk Tenderloin: This recipe uses elk tenderloin but the method will work for just about any cut of steak.
    • Butter: If you're cooking this special cut of meat, you might as well use a high-quality butter to top it with! I used Kerrygold butter but there are a lot of other high quality European style butters that work great too.

    Equipment Notes:

    • Sous Vide Machine: While you don't technically need a sous vide machine to cook sous vide, it does take a lot of the guesswork out of it. If you don't have a sous vide machine but still want to give it a go, check out this resource on how to get delicious results when you sous vide without a cooker.
    • Vacuum Sealer: Sous vide cooking works well when the bag contents are vacuum-sealed. But, you can put the ingredients into a ziploc bag, close the bag almost all the way, submerge the bag to remove the air, and then fully seal the bag for similar results.
    • Cast Iron Griddle: This recipe uses a griddle due to the size and shape of the tenderloin, but you can also use a skillet with a little creativity. Cast iron works best because it holds the heat but you can use a non-stick griddle or skillet as well.
    sous vide machine at 115 degrees F.

    Step by Step Instructions:

    How To Make Rosemary Shallot Compound Butter:

    Compound butter is such an easy way to add a ton of flavor to your steak. It can also be used on other meats, veggies, and bread! This one is packed with flavor from fresh rosemary and shallots. The combination of the two flavors make a fantastic topping for any steak!

    butter in black dish on wood.
    Leave your butter out at room temperature to soften so it is easier to work with.
    finely chopping shallots on wood board.
    Finely dice the shallots.
    finely chopping rosemary on wood board.
    Finely chop the rosemary.
    mixing together rosemary shallot butter.
    Add butter to a bowl and top with shallots, rosemary, salt, and pepper. Use a spoon or spatula to fold the butter over the other ingredients until they are well-incorporated into the butter.
    spreading rosemary shallot butter on parchment paper.
    Spread butter onto a piece of parchment paper.
    rolling rosemary shallot butter into a log.
    Fold one end of the parchment paper over the butter to start to form a log.
    squeezing log of rosemary shallot butter in parchment paper.
    Roll parchment paper completely over the butter until the butter forms a log. Gently squeeze the butter to remove air pockets.
    tightening ends of parchment paper around rosemary shallot butter.
    Once the butter is completely rolled into the paper, squeeze the ends to compress the butter.
    twisting ends of parchment paper around rosemary shallot butter.
    Twist the ends of the parchment paper.
    log of rosemary shallot butter in parchment paper.
    Refrigerate butter for at least 2 hours or until firm.
    sliced rosemary shallot butter on wood board.
    Slice before using. Enjoy!

    Pro Tip: If you want to skip the step of rolling and slicing the butter, just spoon some of the mixed butter on top of your steak instead!

    How to Freeze Compound Butter:

    If you're going to go through the effort of making compound butter, you might as well make a big batch to use in the future! This recipe makes 16 servings (more or less) so you'll have plenty to save for later. Trust me, you'll be happy to have some on hand for future steak nights!

    sliced rosemary shallot butter on parchment paper.
    Place sliced butter onto parchment paper-lined sheet pan and freeze until solid.
    two slices of rosemary shallot butter on parchment paper.
    Place 2 slices (or your desired meal serving size) onto a small piece of parchment paper and fold the paper over the top.
    slices of rosemary shallot butter in vacuum bag.
    Add paper-covered portions of butter to a vacuum bag and seal. Freeze for up to 3 months.

    Pro Tip: To cut down on plastic, place all of your butter portions into one vacuum bag. Remove the portions as you need them and reseal the bag!

    How to Make Sous Vide Elk Tenderloin:

    Sous vide is the perfect cooking method for tenderloin because it ensures an even cooking temperature throughout the meat. While it sounds fancy, it really is easy to do! See below for step by step instructions.

    sous vide machine at 115 degrees F.
    Preheat sous vide machine to 115°F.
    seasoned elk tenderloin on plate.
    Season tenderloin all over with salt and pepper.
    elk tenderloin in vacuum bag with butter and rosemary.
    Place tenderloin in vacuum bag with slices of butter, smashed garlic cloves, and fresh rosemary.
    sealed vacuum bag with elk tenderloin.
    Seal the bag with a vacuum sealer.
    placing elk tenderloin into pot of water.
    Place bag into preheated water bath. Make sure the bag is completely submerged. Let cook for 1.5-2 hours.
    melting lard on cast iron griddle.
    When the meat is almost at the end of its cooking time, preheat the griddle and melt lard or other cooking fat.
    patting elk tenderloin dry with paper towel.
    Remove the tenderloin from the vacuum bag and pat dry with a paper towel.
    searing elk tenderloin on cast iron griddle.
    Add tenderloin to hot griddle and place rosemary and garlic into some of the melted lard to flavor it.
    searing sides of elk tenderloin on cast iron griddle.
    Sear on all sides for 30 seconds to brown the outside of the meat.
    elk tenderloin resting with compound butter on wood board.
    Remove to a cutting board and place slices of butter on top. Let rest for 10 minutes.
    sliced elk tenderloin with compound butter and rosemary.
    Slice and enjoy!

    Pro Tip: Preheat the sous vide machine 5-10 degrees lower than your desired final temperature. This ensures the meat doesn't get overcooked when you sear it.

    Putting it All Together:

    Now that you have a stunning entree, all you need are a few simple sides for a delicious meal. Some roasted vegetables like this cauliflower recipe or Brussels sprouts with bacon are an excellent choice. If you're looking for something special to go with, this French onion soup is a great pairing as well. However you choose to serve it, you're going to love this elk tenderloin recipe!

    sliced elk tenderloin with compound butter on wood board.

    Recipe FAQ's:

    What does sous vide mean?

    Sous vide translates to "under vacuum" and is a cooking method where the ingredients are placed into a sealed bag and cooked in a water bath at a constant temperature. The result is very evenly cooked food because the water bath keeps the temperature of the food at the same temperature as the water.

    How should elk tenderloin be cooked?

    Elk tenderloin is very lean and should be cooked rare to medium-rare to stay moist and tender.

    What is compound butter?

    Compound butter is butter mixed with flavorful ingredients like spices, herbs, garlic, etc. to create a flavorful topping for meats, vegetables, bread, and more.

    Other Recipes to Try:

    • sliced venison eye of round with rosemary.
      Sous Vide Venison Eye of Round
    • sliced elk steak with blue cheese on top.
      Elk Sirloin Steak with Blue Cheese Compound Butter
    • sliced medium rare elk steak with chipotle butter.
      Elk Steak with Chipotle Compound Butter
    • drizzling red wine sauce over elk backstrap and mushrooms.
      Elk Backstrap with Red Wine Mushrooms

    If you make this recipe, please leave a star rating at the bottom of the page! This provides helpful feedback to me and fellow readers. And if you want more delicious, wild game recipes you can subscribe to my newsletter and follow along on Instagram and Pinterest!

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    Recipe:

    sliced elk tenderloin with compound butter on wood board.

    Sous Vide Elk Tenderloin with Rosemary Shallot Compound Butter

    Annie Weisz
    Sous vide is the perfect cooking method to cook this prized cut of meat to perfection. Topped with a flavorful herb butter, this recipe is sure to exceed your expectations!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 2 hours hrs
    Course Main Course
    Cuisine American
    Servings 4
    Calories 321 kcal
    Prevent your screen from going dark

    Equipment

    • sous vide machine
    • vacuum sealer
    • cast iron griddle

    Ingredients
      

    Elk Tenderloin:

    • 1 whole elk tenderloin
    • salt and pepper, to taste
    • 2 tablespoon salted butter, cut into 4 slices
    • 2 cloves garlic, smashed
    • 1 sprig fresh rosemary
    • 1 tablespoon pork lard

    Compound Butter:

    • 8 oz salted butter, room temperature
    • 2 tablespoon shallot, finely diced
    • 1 ½ tablespoon fresh rosemary, finely diced
    • ⅛ teaspoon salt
    • ⅛ teaspoon black pepper

    Instructions
     

    Compound Butter:

    • Combine all ingredients in a medium bowl, with the butter on the bottom. Using a spoon or silicone spatula, fold butter over the other ingredients until all ingredients are uniformly combined.
    • Lay out a piece of parchment paper, about 14" long. Spread butter into a rough rectangle, about 9-10" long and 4-5" wide.
    • Starting on the long end closest to you, roll the parchment paper so that the butter starts to fold over itself. Keep rolling until the butter is formed into a log.
    • Roll until the parchment paper completely covers the log. Squeeze tightly to compact the butter. Twist the ends of the parchment paper tightly. Refrigerate until firm, about 2-3 hours.
    • Once firm, unwrap and slice into 16 slices (more or less, depending on how much you want per serving). Run your knife under hot water before slicing to make smooth cuts.
    • Place slices in a single layer on a parchment paper-lined pan and refrigerate until ready to use.
    • To Freeze: place slices in a single layer on a parchment paper-lined pan. Freeze until solid, about 2-3 hours. Wrap individual portions in parchment paper and vacuum seal. I like to do 2 slices per portion for 1 meal. You can place multiple portions in a single layer and reseal the bag after taking 1 portion out. Or you can do one portion per bag. Freeze for up to 3 months. When ready to use, cut open vacuum bag and thaw under refrigeration. Opening the bag before thawing will help the butter keep its shape.

    Elk Tenderloin:

    • Preheat sous vide machine to 115°F.
    • Season steak all over with salt and pepper.
    • Place rosemary, butter, and garlic cloves in the vacuum bag then place steak in the bag.
    • Seal bag with vacuum sealer.
    • Place bag in preheated water bath and cook for 1.5-2 hours.
    • When meat has about 5 minutes left in the water bath, preheat a cast iron griddle over high heat. Watch it carefully so it doesn't start smoking.
    • Remove bag from water bath. Cut bag open with scissors and remove meat. Remove the rosemary sprig and garlic and carefully pat the meat dry. Re-season with salt and pepper if it looks like it has lost the seasoning.
    • Once pan is really hot, add lard and let melt. Immediately add the steak. You can also place the garlic cloves and rosemary in the lard to flavor it. Cook on all sides for approximately 30 seconds. You want the pan hot enough to brown the meat in a short amount of time without overcooking it.
    • Since tenderloin is round, sear it on at least 4 sides but be careful not to leave it on the griddle too long or it will overcook.
    • Remove from pan and place 4+ slices of compound butter on top. Let rest 10 minutes. Slice into ½" slices and serve with additional compound butter, if desired.

    Notes

    • While you don't technically need a sous vide machine to cook sous vide, it does take a lot of the guesswork out of it. If you don't have a sous vide machine but still want to give it a go, check out this resource on how to get delicious results when you sous vide without a cooker.
    • Sous vide cooking works well when the bag contents are vacuum-sealed. But, you can put the ingredients into a ziploc bag, close the bag almost all the way, submerge the bag to remove the air, and then fully seal the bag for similar results.
    • This recipe uses a griddle due to the size and shape of the tenderloin, but you can also use a skillet with a little creativity. Cast iron works best because it holds the heat but you can use a non-stick griddle or skillet as well.
    • If you want to skip the step of rolling and slicing the butter, just spoon some of the mixed butter on top of your steak instead!
    • Preheat the sous vide machine 5-10 degrees lower than your desired final temperature. This ensures the meat doesn't get overcooked when you sear it.

    Nutrition

    Calories: 321kcalCarbohydrates: 1gProtein: 39gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 129mgSodium: 292mgPotassium: 548mgFiber: 0.1gSugar: 0.1gVitamin A: 441IUVitamin C: 1mgCalcium: 15mgIron: 5mg
    Nutrition Information Disclosure
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    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

    More about me →

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