Elk, Cloudberries & Chanterelles
Elk, Cloudberries & Chanterelles
Enjoy quick and easy recipe by Tareq Taylor from Tareq Taylor's Nordic Cookery.
  • Difficulty Level Moderate
  • Technique Frying
  • Preparation Time 30 minutes
  • Cooking Time 25 minutes
  • Yield 4 servings
  • 700 grams Elk tenderloin
  • 250 grams Chantarelles
  • 1 clove Garlic
  • 1 Yellow onion
  • 1 teaspoon fresh Thyme –chopped
  • 1 tablespoon Butter
  • 3 tablespoons Gin
  • 50 millilitres dried Chantarelles – crushed
  • 200 millilitres Heavy cream
  • 3 tablespoons Lingon berry juice or red wine
  • Salt and pepper
  • Pickled cloudberries
  • 200 grams Cloudberries
  • 2 tablespoons Sugar
  • 2 tablespoons White wine vinegar
  • 2 tablespoons Water
  • 4 Meadowsweet flowers
  1. Cut the tenderloin into four tournedos. In a large pan, fry the meat on all sides and salt and pepper to taste
  2. Remove the meat from the pan and cook in an oven at 120 C until the core temperature is 56 C. Let the meat rest for ten minutes before serving.
  3. In the same pan fry the chantarelles with one clove chopped garlic, one sliced yellow onion and thyme
  4. Sauté for five minutes and then add the gin. Flambé the mushrooms and then add the dried chantarelles, heavy cream and lingonberry juice. Cook until nice and creamy. Salt and pepper to taste
  5. Serve the meat with creamy mushrooms and pickled cloudberries
  6. Mix the sugar, vinegar and water in a bowl until the sugar has dissolved
  7. Add the cloudberries and Meadowsweet. Let it sit for 20 minutes before serving

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