Chef/Owner Jason Huguet of Steamboat Warehouse Restaurant

Grilled Elk Tenderloin with Louisiana Crawfish Cream Sauce

Grilled Elk Tenderloin with Louisiana Crawfish Cream Sauce

• 6 Elk medallions
• 1 qt Heavy whipping cream
• ½ lb Louisiana crawfish tails
• 1 lb real (unsalted) butter
• 2 T fresh minced garlic
• 2 T fresh squeezed lemon juice
• 2 T worchestershire sauce
• ¼ C fresh chopped parsley
• ¼ C fresh sliced green onions

For Marinade:

Method: To begin, mix all of the ingredients for the marinade together in a large mixing bowl and whisk will until all is incorporated. Place the elk medallions in a container and pour the marinade over them, letting them sit in the refrigerator covered overnight.
Next, melt the butter and mix with the lemon juice, w/sauce & garlic and set aside. Reduce the heavy cream over medium heat until desired thickness is achieved. Add the crawfish tails, parsley & green onions, then allow to cook for an additional 5 minutes over a low flame. Remove from heat.
Grill the medallions on a hot grill and baste with the butter mixture until they are medium. Place them on your favorite serving dish, then finish with the crawfish cream sauce. Serve with any vegetable of your choice for an incredible meal.