- 700 g elk tenderloin
- 250 g chantarelles
- 1 clove garlic
- 1 yellow onion
- 1 tsp. fresh thyme –chopped
- 1 tbsp. butter
- 3 tbsp. gin
- 50 ml dried chantarelles – crushed
- 200 ml heavy cream
- 3 tbsp. lingon berry juice or red wine
- Salt and pepper
How to do it
Cut the tenderloin into four tournedos. In a large pan, fry the meat on all sides and salt and pepper to taste. Remove the meat from the pan and cook in an oven at 120 C until the core temperature is 56 C. Let the meat rest for ten minutes before serving.
In the same pan fry the chanterelles with one clove chopped garlic, one sliced yellow onion and thyme. Sauté for five minutes and then add the gin. Flambé the mushrooms and then add the dried chantarelles, heavy cream and lingonberry juice. Cook until nice and creamy. Salt and pepper to taste.
Serve the meat with creamy mushrooms and pickled cloudberries.
- Pickled cloudberries
- 200 g cloudberries
- 2 tbsp. sugar
- 2 tbsp. white wine vinegar
- 2 tbsp. water
- 4 Meadowsweet flowers
Mix the sugar, vinegar and water in a bowl until the sugar has dissolved.
Add the cloudberries and Meadowsweet. Let it sit for 20 minutes before serving.
This recipe was made as part of the Höga kusten episode.