FreeElkAmericanWild_gameIntermediate

Coffee-Rubbed Elk Tenderloin

Name: Coffee-Rubbed Elk Tenderloin
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 servings
Cuisine: american
Ingredients: 2 lbs Elk Tenderloin; 2 lbs Elk Tenderloin; 2 lbs Elk Tenderloin; 2 lb elk tenderloin; 2 tbsp Finely Ground Coffee; 2 tbsp ground coffee (medium roast); 2 tbsp Finely Ground Coffee; 2 tbsp Finely Ground Coffee; 1 tbsp Unsweetened Cocoa Powder; 1 tbsp cocoa powder; 1 tbsp Unsweetened Cocoa Powder; 1 tbsp Unsweetened Cocoa Powder; 1 tbsp brown sugar; 1 tbsp Brown Sugar; 1 tbsp Brown Sugar, packed; 1 tsp Smoked Paprika; 0.5 tsp Garlic Powder; 1 tsp Smoked Paprika; 1 tbsp kosher salt; 2 tsp Kosher Salt; 1 tbsp smoked paprika; 1 tsp Black Pepper, freshly cracked; 1 tsp Garlic Powder; 0.5 tsp Onion Powder; 2 tsp black pepper; 0.5 tsp Garlic Powder; 1.5 tsp Kosher Salt; 1.5 tsp Kosher Salt; 0.5 tsp Black Pepper; 2 tbsp beef tallow or grapeseed oil

Elk tenderloin is lean and mild — a coffee-cocoa crust and a quick reverse sear preserve every drop of moisture in this trophy-cut showpiece.

225°F1h 30mServes 4

Ingredients

4servings

2 lbsElk Tenderloin— trimmed
2 lbsElk Tenderloin— trimmed
2 lbsElk Tenderloin— trimmed
2 lb elk tenderloin
2 tbspFinely Ground Coffee— dark roast
2 tbsp ground coffee (medium roast)
2 tbspFinely Ground Coffee— espresso grind preferred
2 tbspFinely Ground Coffee— espresso grind preferred
1 tbspUnsweetened Cocoa Powder
1 tbsp cocoa powder
1 tbspUnsweetened Cocoa Powder
1 tbspUnsweetened Cocoa Powder
1 tbsp brown sugar
1 tbspBrown Sugar— packed
1 tbspBrown Sugar, packed
1 tspSmoked Paprika
0.5 tspGarlic Powder
1 tspSmoked Paprika
1 tbsp kosher salt
2 tspKosher Salt
1 tbsp smoked paprika
1 tspBlack Pepper, freshly cracked
1 tspGarlic Powder
0.5 tspOnion Powder
2 tsp black pepper
0.5 tspGarlic Powder
1.5 tspKosher Salt
1.5 tspKosher Salt
0.5 tspBlack Pepper— freshly cracked
2 tbsp beef tallow or grapeseed oil
0.5 tspSmoked Paprika
1 tspBlack Pepper— freshly ground
2 tbspOlive Oil
2 tbspOlive Oil— for searing
2 tbspOlive Oil
2 tbspButter— unsalted, for searing
2 tbspButter— unsalted
2 tbspUnsalted Butter

Method

Prep

1.Mix the Rub

5 min

In a small bowl, combine the finely ground coffee, cocoa powder, brown sugar, smoked paprika, garlic powder, kosher salt, and black pepper. Whisk until thoroughly mixed.

Why it matters

A well-mixed rub ensures consistent flavor distribution across the tenderloin. The fine grind prevents a gritty texture.

Common mistake

Not grinding coffee fine enough, leading to a crunchy texture on the crust.

2.Rub and rest

Blend the dry ingredients. Coat the tenderloin, rest 30 minutes on a rack.

3.Trim and Season the Elk

15 min

Carefully trim any silver skin or excess fat from the elk tenderloin. In a small bowl, combine the finely ground coffee, cocoa powder, smoked paprika, garlic powder, onion powder, salt, and black pepper. Pat the tenderloin dry with paper towels, then generously coat all sides with the rub, pressing it gently to adhere.

Why it matters

Trimming silver skin is crucial as it won't render and will make the meat tough. Patting the meat dry helps the rub adhere and promotes a better crust.

Common mistake

Leaving silver skin on, resulting in chewy bites.

4.Trim and Rub Tenderloin

15 min

Pat the elk tenderloin thoroughly dry with paper towels. In a small bowl, combine the finely ground coffee, cocoa powder, brown sugar, kosher salt, black pepper, garlic powder, and smoked paprika. Drizzle the tenderloin with a light coating of olive oil, then generously apply the rub, pressing it firmly into the meat on all sides. Ensure full coverage.

Why it matters

Drying the meat helps the rub adhere better and promotes a superior crust. The coffee and cocoa create a rich, dark crust, while sugar aids in caramelization.

Common mistake

Not drying the meat or not pressing the rub firmly enough, leading to an uneven crust.

5.Season the Elk

30 min

Pat the elk tenderloin dry with paper towels. Lightly coat the tenderloin with olive oil, then generously apply the coffee rub, pressing it firmly into the meat on all sides. Allow to sit at room temperature for 30 minutes.

Why it matters

Drying the meat helps with bark formation, and the oil helps the rub adhere. Sitting at room temp allows the rub to penetrate slightly and ensures more even cooking.

Common mistake

Applying rub to wet meat, which can create a paste rather than a crust.

Smoker Setup

6.Set Up Your Smoker

225°F15 min

Preheat your pellet grill or smoker to 225°F. Add cherry and oak wood pellets/chunks to the hopper/chamber. These woods provide a complementary, mild smoke flavor that won't overpower the delicate elk.

Why it matters

Consistent low temperature is crucial for slow cooking the lean elk without drying it out, allowing the smoke flavor to permeate gently.

Common mistake

Opening the smoker too often, causing temperature fluctuations and inconsistent cooking.

Smoke

7.Smoke to 115°F

Smoke at 225°F over cherry and oak until internal 115°F, about 45–60 minutes.

Pellicle / Dry

8.A Quick Chill

30 min

Place the seasoned tenderloin on a wire rack set over a baking sheet and refrigerate uncovered for at least 30 minutes, or up to 2 hours.

Why it matters

This step helps create a 'pellicle' – a slightly tacky surface – which aids in smoke adhesion and leads to a better crust during the final sear.

Common mistake

Skipping this step can result in less smoke flavor absorption and a less satisfying crust.

Smoke

9.Smoke the Tenderloin

225°F1h

Place the elk tenderloin directly on the grates of your preheated smoker. Insert a reliable meat probe into the thickest part of the tenderloin, avoiding any fat or bone. Close the lid and smoke until the internal temperature reaches 125°F.

Why it matters

Smoking to 125°F allows the tenderloin to absorb smoke flavor while reserving enough internal temperature for a perfect reverse sear to medium-rare.

Common mistake

Smoking past 125°F internal temperature, which will result in overcooked, dry elk after the searing step.

Smoker Setup

10.Preheat the Smoker

225°F20 min

Fill your pellet grill with cherry and oak pellets. Preheat your smoker to 225°F (107°C). Ensure the temperature is stable before adding the elk.

Why it matters

Maintaining a stable low temperature is key for gentle cooking and maximum smoke penetration without overcooking the lean elk.

Common mistake

Not allowing enough time for the smoker to preheat and stabilize, leading to inconsistent cooking temperatures.

11.Preheat Smoker

225°F15 min

Preheat your pellet grill or smoker to 225°F (107°C). Use cherry and/or oak wood pellets/chunks for a rich, complementary smoke flavor.

Why it matters

Maintaining a stable low temperature is crucial for the reverse sear, allowing the core to cook slowly and evenly without drying out the lean elk.

Common mistake

Not allowing the smoker to come to temperature and stabilize before placing the meat inside.

Smoke

12.Reverse sear

Heat tallow in a cast-iron pan until smoking. Sear the loin 45 seconds per side to a dark crust, pulling at 130°F for medium-rare.

13.Smoke to Perfection

125°F1h

Place the elk tenderloin directly on the smoker grates. Insert a meat probe into the thickest part of the tenderloin, avoiding bone or fat. Smoke until the internal temperature reaches 125°F (52°C).

Why it matters

Elk is extremely lean and can overcook quickly. Pulling it at 125°F ensures a perfect medium-rare center after the sear and rest.

Common mistake

Overcooking past 130°F on the smoker will result in dry, tough elk.

Rest

14.Rest and slice

Rest 8 minutes tented. Slice 1/2" thick against the grain.

Smoke

15.Smoke the Tenderloin

125°F1h

Place the rubbed elk tenderloin directly on the smoker grate. Insert a reliable probe thermometer into the thickest part of the tenderloin. Smoke until the internal temperature reaches 125°F (52°C). This typically takes 45-60 minutes.

Why it matters

Smoking to 125°F before searing ensures a perfect medium-rare doneness edge-to-edge, as elk has almost no fat to render.

Common mistake

Overcooking in the smoker, which will lead to dry, tough elk.

Prep

16.Prepare for Searing

5 min

Once the tenderloin reaches 125°F, remove it from the smoker and set it aside. Increase your smoker's temperature (if it can reach high heat) to its maximum setting, or heat a cast-iron skillet on high heat on your stovetop until it's screaming hot. Add the butter to the skillet just before searing.

Why it matters

A very hot surface is essential to create a quick, restaurant-quality crust without raising the internal temperature too much. Butter adds richness and aids in browning.

Common mistake

Not getting the skillet hot enough, leading to a steamed rather than seared exterior.

Rest

17.Rest While Preparing Sear

10 min

Once the tenderloin reaches 125°F, remove it from the smoker and loosely tent with foil. While it rests, heat a heavy-bottomed cast iron skillet over high heat on your stovetop or side burner until screaming hot. You should see wisps of smoke.

Why it matters

A brief rest allows the surface moisture to redistribute slightly, setting up for a better sear. A very hot pan is essential for a quick, impactful crust.

Common mistake

Skipping the rest, which can make the searing more challenging, or not getting the pan hot enough producing a steamed exterior.

Smoke

18.Reverse Sear for Crust

8 min

While the elk is smoking, heat a cast iron skillet over high heat until smoking lightly, then add olive oil and butter. Once the elk reaches 125°F, immediately transfer it to the hot skillet. Sear all sides for 1-2 minutes per side until a deep, dark crust forms. You can baste with the butter and pan drippings during searing.

Why it matters

The high-heat sear creates a delicious crust (Maillard reaction) and locks in juices, completing the reverse-sear process for optimum tenderness and flavor.

Common mistake

Not getting the skillet hot enough will result in a steamed exterior rather than a crust.

Serve

19.Reverse Sear

4 min

Carefully place the tenderloin on the hot grates or into the screaming hot cast-iron skillet. Sear for 1-2 minutes per side, turning frequently, until a dark, appealing crust forms. The internal temperature will rise a few degrees during this process.

Why it matters

This rapid high-heat sear creates a delicious crust and locks in moisture, bringing the internal temperature to a perfect 130-135°F for medium-rare.

Common mistake

Over-searing, which will quickly take the delicate elk past medium-rare and into dry territory.

Rest

20.Rest the Tenderloin

10 min

Remove the tenderloin from the heat and transfer it to a cutting board. Tent it loosely with foil.

Why it matters

Resting allows the juices to redistribute throughout the meat, ensuring a more tender and flavorful result. Cutting it too soon will cause juices to run out.

Common mistake

Cutting into the tenderloin immediately after searing, which results in dry meat.

Serve

21.Reverse Sear

6 min

Add olive oil and butter to the hot skillet. Once the butter is melted and sizzling, place the tenderloin in the pan. Sear for 60-90 seconds per side, rotating to get a crust on all surfaces. The internal temperature should rise to 135-140°F (57-60°C).

Why it matters

The high heat creates a flavorful crust (Maillard reaction) very quickly, adding texture and locking in juices without overcooking the delicate interior.

Common mistake

Searing for too long, which will overcook the lean elk.

Rest

22.Rest for Juiciness

15 min

Remove the tenderloin from the skillet and place it on a cutting board. Tent loosely with foil and let it rest for 10-15 minutes.

Why it matters

Resting allows the muscle fibers to relax and reabsorb redistributed juices, ensuring a tender and moist final product. Skipping this step leads to dry meat.

Common mistake

Cutting into the meat immediately, causing all the flavorful juices to run out.

23.Final Rest & Slice

10 min

Remove the tenderloin from the skillet and let it rest on a cutting board, loosely tented with foil, for 5-10 minutes. Slice against the grain into 1/2-inch thick medallions and serve immediately.

Why it matters

This final rest allows the juices to redistribute throughout the meat, preventing them from escaping when sliced, resulting in a more tender and flavorful bite.

Common mistake

Slicing the tenderloin too soon, causing all the delicious juices to run out.

Serve

24.Slice and Serve

1 min

After resting, slice the tenderloin against the grain into 1/2-inch thick medallions. Serve immediately.

Why it matters

Slicing against the grain shortens the muscle fibers, making each bite more tender and easier to chew.

Common mistake

Slicing with the grain, which makes the meat chewier and less enjoyable.

25.Slice and Serve

2 min

Slice the tenderloin against the grain into 1/2-inch thick medallions. Serve immediately with your favorite sides.

Why it matters

Slicing against the grain shortens the muscle fibers, making the elk tenderloin significantly easier and more pleasant to chew.

Common mistake

Slicing with the grain results in tougher, chewier bites of meat.

Ask the Pitmaster about this recipe

Substitutions, scaling, technique, troubleshooting — get answers grounded in this cook.

Certified Pitmaster Members

Comments(0)

Loading comments…