Cook elk tenderloin by marinating it overnight with dark Mexican beer, hoisin sauce, soy sauce, shallots, garlic and rosemary, then grilling it over medium heat. Serve it with a mushroom sauce. CookingChannelTV.com publishes a recipe for elk tenderloin with mushroom sauce.
Make a marinade by mixing 12 ounces of dark Mexican beer, 1/4 cup of hoisin sauce and 1/4 cup of light soy sauce along with a tablespoon of minced shallots, 3 minced cloves of garlic and 2 sprigs of fresh rosemary. Put four 8-ounce trimmed elk tenderloin pieces into a lidded container with the marinade and refrigerate for at least 12 hours.
Melt 2 tablespoons of unsalted butter in a saucepan over medium-high heat, then add 8 ounces each of prepared chanterelle mushrooms, crimini mushrooms and morel mushrooms, along with 1 teaspoon of kosher salt, 1 teaspoon of freshly ground black pepper and 3 minced shallots. Sauté for four to five minutes until the mushrooms begin to brown, then pour in 1 cup of dry white wine to deglaze. After most of the liquid evaporates, add 1 cup of veal demi-glace, 1 cup of chicken stock, 1/4 cup of heavy cream and 1 tablespoon of fresh thyme leaves. Simmer until the sauce thickens.
Extract the elk tenderloin pieces from the marinade, coat with olive oil and season with salt and pepper. Grill the elk meat over medium heat for about two to three minutes until medium rare. Allow to rest, then serve with the mushroom sauce.