Dry-Rubbed Smoked Elk Tenderloin with a sweet peppery flavor will wow your senses. This decadent steak will have you reeling over how good it is. As a matter of fact, it will knock your socks off. Often, served at fancy steakhouses. Known as the fillet mignon cut of the Elk. Smoking the Elk will heighten the flavor of this meat. The Smokey, slightly sweet, tender, and juicy meat is so quick and easy. The aroma will have you salivating until dinner time. Let this whole Tenderloin recipe wow your guests. 
Dry-Rubbed Smoked Elk Tenderloin
Don’t be intimidated to cook this game meat. In fact, just let the smoker impart its smokey goodness. What is better than smoked BBQ meat? Nothing in my humble opinion. Needless to say, I grew up in a family of hunters. We often had wild game for dinner or some in the freezer. Elk Tenderloin is often called Back Strap or Backstraps.
Believe it or not but the American Heart Association has labeled Elk as the “Heart Smart Red Meat.” (1) In fact, it is higher in protein and is lower in fat than Buffalo or beef. (2) Not to mention, that Elk meat tastes delicious and can be used as a substitute for beef in any recipe.
Indeed, if you have never had Elk then you are in for a treat. Elk is similar to beef but with way more flavor. In conclusion, Elk is lower in fat than beef. Subsequently, it should be served rare to medium-rare. In any case, it will cook faster than beef and if overcooked will be tough and dry. In all honesty, Elk Tenderloin is known as the Filet Mignon of Elk. Try my Elk Steak Red Wine Reduction. When it comes to red meat nothing quite beats the flavor of Elk. Elk is expensive to buy. Hence, if you are lucky enough to have Elk Tenderloin I suggest smoking it over hickory or cherry wood.
Dry-Rubbed Smoked Elk Tenderloin:
Marinate:
- 2 Cups Milk
Directions.
First, place the elk and milk in a gallon-sized plastic bag and seal. Next, marinate the Elk for 6 to 8 hours or the night before to remove any gamey flavor.
Rub Ingredients:
- 3 tbsp maple sugar
- 1 tbsp rosemary wine salt
- 1/2 tsp smoked paprika
- 1 tbsp roughly cracked peppercorns
- 3 lb Whole Elk Tenderloin
Directions:
First, preheat your Smoker Grill for at least 15 minutes. Second, remove the tenderloin from the fridge 1 – 2 hours before cooking to bring to room temperature. Third, in a small bowl combine the maple, salt, paprika, and peppercorns. 
Next, dry off your Elk Tenderloin with paper towels. Finally, spread your rub all over the tenderloin and gently press onto the meat. Make sure the rub is on all sides of the tenderloin. Set your pellet smoker to 225 F. Once it reaches 225 place your meat on the grill.
Let cook for 1 1/2 hours to 2 hours depending on the thickness of your meat until its internal temperature reaches 100F.
Remove from the grill and increase the temperature to 375. Once the temperature has come to 375 place the meat back onto the grill and grill approximately 5-7 minutes or until it has reached an internal temperature of 122 F. Lastly, remove from the grill and allow to rest for 10 to 15 minutes before slicing into it and serving.
Dry-Rubbed Smoked Elk Tenderloin
Equipment
Ingredients
- 3 tbsp maple sugar
- 1 tbsp Rosemary Wine Salt see the recipe on my blog
- 1/2 tsp smoked paprika
- 1 tbsp roughly cracked peppercorns
- 3 lbs. whole elk tenderloin
Instructions
- First, preheat your Smoker Grill for at least 15 minutes.
- Second, remove the tenderloin from the fridge 1 - 2 hours before cooking to bring to room temperature.
- Third, in a small bowl combine the maple, salt, paprika, and peppercorns.
- Next, dry off your Elk Tenderloin with paper towels.3 lbs. whole elk tenderloin
- Finally, spread your rub all over the tenderloin and gently press onto the meat.1 tbsp Rosemary Wine Salt, 1/2 tsp smoked paprika, 1 tbsp roughly cracked peppercorns, 3 lbs. whole elk tenderloin
- Make sure the rub is on all sides of the tenderloin.
- Set your pellet smoker to 225 F.
- Let cook for 1 1/2 hours to 2 hours depending on the thickness of your meat until its internal temperature reaches 100F.
- Remove from the grill and increase the temperature to 375.
- Once the temperature has come to 375 place the meat back onto the grill.
- Grill approximately 5-7 minutes or until it has reached an internal temperature of 122 F.
- Lastly, remove from the grill and allow to rest for 10 to 15 minutes before slicing into it and serving.
Notes
| Nutrition Facts | |
|---|---|
| Servings 6.0 | |
| Amount Per Serving | |
| Calories 356 | |
| % Daily Value * | |
| Total Fat 6 g | 9 % |
| Saturated Fat 2 g | 11 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 177 mg | 59 % |
| Sodium 1080 mg | 45 % |
| Potassium 83 mg | 2 % |
| Total Carbohydrate 4 g | 1 % |
| Dietary Fiber 0 g | 0 % |
| Sugars 4 g | |
| Protein 68 g | 135 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 1 % |
| Iron | 51 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
