Ingredients Jump to Instructions ↓

  1. 4 cups water

  2. 4 cups whole milk

  3. 2 bay leaves

  4. 10 black peppercorns

  5. 16 stalks salsify, peeled

  6. 16 slices smoked bacon

  7. 1/4 pound (1 stick) butter , divided

  8. 2 pounds elk tenderloin, completely cleaned

  9. 6 Jerusalem artichokes, peeled sliced into 1/8-inch rounds 1-ounce diced shallots

  10. 4 ounces baby arugula Mushroom Sauce, recipe follows Chopped chives , for garnish

Instructions Jump to Ingredients ↑

  1. In a large saucepan or stockpot, combine 4 cups water with the milk, bay leaves, and peppercorns. Bring to a simmer and then poach peeled salsify; cook just until the salsify is soft, but not mushy. Remove the salsify from the poaching liquid, and refrigerate. Once the salsify is cooled, wrap 1 slice of bacon around each stalk of salsify. Preheat the oven to 350 degrees F. Roast the bacon wrapped salsify in the oven until the bacon browns slightly, about 10 to 15 minutes. Meanwhile, in a medium ovenproof skillet, melt 1/2 stick butter over medium-high heat. Add elk tenderloin to hot pan and sear until browned on both sides, and then transfer pan to oven and roast until cooked to desired doneness. (Be careful, as elk tenderloin cooks quickly.) In a medium skillet, melt 1/2 stick butter over medium-high heat. Add Jerusalem artichokes and saute until the edges turn slightly brown. Then add shallots and saute for 1 minute more. Add arugula and remove from heat. In the center of the plate, make a circle of wild mushroom sauce. Place the salsify on top of the sauce, and the artichoke -arugula mixture on top of the salsify. Slice the elk tenderloin and place on top of the artichoke-arugula mixture. Garnish with chives.


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