Recipe by Marc Quiñones · Photos by Stephanie Cameron
Crispy Heirloom Carrots | Boursin Potato Purée | Cracked Black Pepper Parsley Salad | St. Clair Lescombes Petite Sirah Demi-Glace
- 2 center cut elk tenderloins, 7–8 ounces each
- 1 cup fresh dark cherries, crushed
- 2 russet potatoes
- 1 cup Boursin cheese
- 1 cup heavy cream
- 3 heirloom carrots, blanched and split
- 1 teaspoon cracked black pepper
- 1 half lemon, juiced
- 3 baby heirloom tomatoes, halved
- 1 cup parsley, loosely chopped
- 1 cup flour
- 1/4 cup baking soda
- 1 cup soda water
- 1 1/2 cups petite sirah
- 1 cup veal stock (or beef stock)
- 3 cloves garlic
- 2 sprigs thyme
Marinate elk with crushed dark cherries in an airtight container for 4 hours minimum.
For potato purée, peel potatoes, boil until tender, remove from water, then blend with heavy cream and 1 cup Boursin cheese. Set aside.
Sear elk in a hot sauté pan using 1 tablespoon of grapeseed oil until desired temperature and let rest for 5 minutes before slicing.
For the demi-glace, simmer petite sirah, veal stock, cloves of garlic, and thyme until thick enough to coat the back of your spoon.
For the salad, toss parsley and tomato halves. Season with cracked black pepper and juice of 1 lemon.
Creatively arrange each component on a plate—have a little fun!
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