Danish Smoked Elk Tenderloin on the Arteflame Grill

Introduction

Enjoy the rich, smoky flavor of Danish smoked elk tenderloin cooked to perfection on the Arteflame grill. This reverse-seared recipe locks in juices for a tender and flavorful experience. With no need for pots or pans, the entire dish is grilled right on the cooktop, delivering an amazing crust and juicy interior. Follow these steps to create your own perfectly smoked elk tenderloin.

Ingredients

• 1 whole elk tenderloin (about 2 lbs)
• 2 tbsp unsalted butter, melted
• 2 tsp coarse sea salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tbsp fresh rosemary, finely chopped
• Vegetable oil (for lighting the grill)
• Cooking wood logs

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack cooking wood logs over the napkins.
3. Light the paper and allow the grill to heat up for about 20 minutes.

Step 2: Season the Elk Tenderloin

1. Pat the elk tenderloin dry with paper towels.
2. Rub the entire tenderloin with melted butter.
3. Season generously with sea salt, black pepper, garlic powder, smoked paprika, and chopped rosemary.

Step 3: Sear the Elk on the Center Grill Grate

1. Place the tenderloin on the center grill grate of the Arteflame, where the temperature reaches over 1,000°F.
2. Sear for about 2-3 minutes per side to develop a deep crust.

Step 4: Move to the Flat Cooktop

1. After searing, transfer the elk tenderloin to the flat cooktop area to finish cooking.
2. Use a meat thermometer and cook until the internal temperature reaches 120°F for rare, 130°F for medium-rare, or 140°F for medium.

Step 5: Rest and Slice

1. Remove the meat from the grill when it is 15°F below your desired final temperature.
2. Let it rest for 10 minutes before slicing to allow juices to redistribute.

Tips

• Use high-quality hardwood like oak or hickory for an enhanced smoky flavor.
• Let the tenderloin come to room temperature before grilling to ensure even cooking.
• Use a meat thermometer for precise doneness.
• Butter enhances the flavor better than olive oil when searing and grilling.
• Grill vegetables or potatoes on the flat cooktop while the meat rests.

Variations

• Herb-Crusted: Add finely chopped thyme, sage, and oregano for an herbaceous crust.
• Spicy Smoky: Increase smoked paprika and add cayenne for extra heat.
• Garlic & Mustard: Rub the tenderloin with Dijon mustard and minced garlic before cooking.
• Wine-Infused: Marinate the tenderloin in red wine, garlic, and rosemary before grilling.
• Sweet & Savory: Drizzle with a maple-balsamic glaze before serving.

Conclusion

Cooking Danish smoked elk tenderloin on the Arteflame grill ensures an even sear, perfect doneness, and irresistible flavor. By using the reverse-sear method, you lock in the juices for a tender and succulent result. Try different variations to customize flavors and pair it with delicious sides for an unforgettable meal.

Best Pairings

• Grilled asparagus with lemon zest.
• Butter-seared baby potatoes.
• Caramelized onions and mushrooms.
• Smoky grilled corn.
• Bold red wine like Cabernet Sauvignon.