Roasted Elk Tenderloin with Bacon Wrapped Salsify, Jerusalem Artichokes, and Creamy Wild Mushroom Sauce

Roasted Elk Tenderloin with Bacon Wrapped Salsify, Jerusalem Artichokes, and Creamy Wild Mushroom Sauce
21 Ingredients
  • 4 cups water
  • 4 cups whole milk
  • 2 bay leaves
  • 10 black peppercorns
  • 16 stalks salsify, peeled
  • 16 slices smoked bacon
  • 1/4 pound (1 stick) butter, divided
  • 2 pounds elk tenderloin, completely cleaned
  • 6 Jerusalem artichokes, peeled sliced into 1/8-inch rounds
  • 1-ounce diced shallots
  • 4 ounces baby arugula
  • Mushroom Sauce, recipe follows
  • Chopped chives, for garnish
  • 1/4 pound (1 stick) butter
  • 1 pound mixed wild mushrooms, cleaned
  • 3 ounces diced shallots
  • 1 teaspoon chopped fresh thyme
  • 2 cups heavy cream
  • 2 tablespoons aged sherry vinegar
  • 2 ounces foie gras, optional
  • Salt and pepper
Nutrition
2008
100% daily value
4 servings
                                       
                                            gluten-​free
     

Fat

235% 153

Saturated

398% 80

Trans

- 2

Monounsaturated

- 49

Polyunsaturated

- 12

Carbs

20% 59

Carbs (net)

- 50

Fiber

37% 9

Sugars

- 35

Sugars, added

- 0

Protein

203% 102

Cholesterol

183% 549

Sodium

129% 3089

Calcium

51% 510

Magnesium

44% 184

Potassium

64% 3009

Iron

112% 20

Zinc

121% 13

Phosphorus

189% 1324

Vitamin A

116% 1040

Vitamin C

15% 14

Thiamin (B1)

94% 1

Riboflavin (B2)

144% 2

Niacin (B3)

160% 26

Vitamin B6

141% 2

Folate equivalent (total)

25% 99

Folate (food)

- 99

Folic acid

- 0

Vitamin B12

363% 9

Vitamin D

2997% 450

Vitamin E

33% 5

Vitamin K

40% 47

Sugar alcohols

- 0

Water

- 1001
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