Meat
Fillet
Elk fillet (tenderloin) is the most tender muscle—very lean, best with quick high heat and careful rare-to-medium finishes. Large cervid lean red meat is milder than some wild venison when farmed or young. Sear hard, rest briefly, sauce to compensate for low fat. Overcooking past medium ruins the luxury. Classic with juniper, pepper, mushrooms, red wine, root vegetables and berry jelly.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.7 g
- Saturated Fat 5.25 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.08 g
- Polyunsaturated Fat 1.05 g
- Cholesterol 66 mg
- Sodium 58.6 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 24.2 g
- Water 58.9 g
- Energy 188 kcal
- Water 58.9 g
- Protein 24.2 g
- Fat 10.7 g
- Saturated Fat 5.25 g
- Monounsaturated Fat 5.08 g
- Polyunsaturated Fat 1.05 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 39.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.22 mg
- Vitamin B5 — Pantothenic Acid 0.67 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 8.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
- Minerals 406 mg
- Major Minerals 405 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 66 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.22 · vitamin-b5-pantothenic-acid: 0.67 · vitamin-b6: 0.44 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 8.7 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
High-protein lean marketing put elk steaks into specialty butchers nationwide. Cooks treated fillet of elk as a cut with its own timing and sides.
As elk cookery specialised, fillet was portioned and sold ready for the pan. European settlers adopted elk roasts and jerked meat on the frontier.
High-protein lean marketing put elk steaks into specialty butchers nationwide; fillet of elk took a named place in that kitchen trade.