Elk Tenderloin With Mushroom Gravy

Ingredients

• 1lb elk tenderloin/backstrap, cut into - thick pieces
• cooking spray
• 2 tbsp butter
• 2 tbsp finely chopped shallots
• 1/2 lb crimini mushrooms, sliced
• 1 tsp minced garlic
• 1 tbsp soy sauce
• 3 tbsp all-purpose flour
• 2 cups beef broth
• 1/2 tsp fresh ground black pepper
• 1/4 tsp salt
• 3 fresh thyme sprigs

Instructions

Coat a large non-stick skillet with cooking spray and heat over medium-high heat.

Add the elk and saut' for 5 minutes, browning all sides. Remove from pan and tent with foil. Be careful not to overcook!

Melt the butter in the skillet and add the shallots and mushrooms. Saut' for 4 minutes.

Add the garlic and saut' for 30 seconds stirring constantly to prevent garlic from burning.

Stir in the soy sauce. Sprinkle in the flour and cook for 1 minute stirring constantly.

Gradually whisk in the broth and stir until smooth.

Add the salt, pepper and thyme. Bring to a boil and cook for 2 minutes until thick.

Return the meat and accumulated juices to the pan and cook until heated through.

Discard the thyme sprigs.

Serve over egg noodles or steamed rice.

Enjoy.