Caribou Tenderloin with Mushroom Cream Sauce
Caribou Recipe
1Setup & Prepare
About This Recipe
Pan-seared caribou tenderloin stays incredibly tender while rich mushroom cream sauce adds luxurious contrast. This restaurant-quality dish is simpler than it appears and perfect for special occasions.
Cultural Context
This elegant preparation showcases caribou's most tender cut with classical French technique, reflecting the fine-dining approach to northern game. The dish demonstrates how premium caribou deserves treatment equal to finest beef tenderloin.
2Ingredients
Shopping List
3Cooking Instructions
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Preparation: Remove tenderloin from refrigerator 30 minutes before cooking. Pat dry and season generously with salt and pepper.
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Searing: Heat 1 tablespoon butter and olive oil in large skillet over medium-high heat. Sear tenderloin on all sides until deep brown, about 8 minutes total.
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Oven Finish: Transfer to 400°F oven and roast 8-12 minutes until internal temperature reaches 125°F for medium-rare.
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Resting: Transfer to cutting board, tent with foil, and rest 10 minutes.
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Mushrooms: In same pan, add 1 tablespoon butter. Cook mushrooms over medium-high heat until browned, about 8 minutes.
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Aromatics: Add shallots and garlic, cook 2 minutes. Add cognac carefully (may flame).
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Sauce: Add stock and cream. Simmer until reduced by half and thickened. Stir in remaining butter and tarragon.
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Service: Slice tenderloin into medallions. Serve with mushroom cream sauce.
4Chef's Notes & Pairings
Chef's Notes
- Don't overcook tenderloin - it should be medium-rare
- Rest meat properly before slicing
- Use variety of mushrooms for depth
- Save any meat trimmings for stock
Wine Pairing
Elegant Burgundy or Barolo complements the rich sauce without overwhelming delicate caribou.
Nutrition Facts
Per serving: 520 calories, 44g protein, 34g fat, 8g carbohydrates. High in protein and healthy fats.
