Meat
Tenderloin
Elk tenderloin is the fillet muscle under the spine—softest steak meat, almost no collagen, extremely lean on game animals. Cook hot and fast, aim rare to medium-rare, rest and slice into medallions. Wrap in fat or bacon if the animal is very dry. Low fat means reverse-sear steaks, braise shanks and shoulder, and never dry-grill thin pieces.
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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 8.58 g
- Saturated Fat 3.77 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.06 g
- Polyunsaturated Fat 0.75 g
- Cholesterol 67.5 mg
- Sodium 60.4 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 25.4 g
- Water 60.8 g
- Energy 179 kcal
- Water 60.8 g
- Protein 25.4 g
- Fat 8.58 g
- Saturated Fat 3.77 g
- Monounsaturated Fat 4.06 g
- Polyunsaturated Fat 0.75 g
- Omega-3 0.08 g
- Trans Fat 0.2 g
- Vitamins 38.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.55 mg
- Vitamin B5 — Pantothenic Acid 0.71 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.7 µg
- Minerals 472 mg
- Major Minerals 470 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 67.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.55 · vitamin-b5-pantothenic-acid: 0.71 · vitamin-b6: 0.47 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.2 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·
Minerals
Loin is typically among the leaner, tender muscle primals.
History
As elk cookery specialised, tenderloin was portioned and sold ready for the pan. High-protein lean marketing put elk steaks into specialty butchers nationwide.
European settlers adopted elk roasts and jerked meat on the frontier; tenderloin of elk took a named place in that kitchen trade.
High-protein lean marketing put elk steaks into specialty butchers nationwide. Cooks treated tenderloin of elk as a cut with its own timing and sides.