Crusted Caribou Tenderloin with Mushroom and Red Wine Reduction

Two thumbs up is what the guests we invited over for our testing gave this dish! Use any tenderloin you have on hand – but DO plan ahead, and DON'T let the long name put you off. Definitely a company pleaser!

• 1 tbsp coriander seeds, OR ½ tbsp crushed
• 1 tbsp black peppercorns or ½ tbsp coarsely grated
• 3 tbsp dijon mustard
• 2 tbsp minced fresh thyme leaves OR 1 tbsp. dried
• 3# caribou tenderloin
• 2 cups soft white bread crumbs
• ½ cup finely chopped fresh parsley or 2 tbsp dried
• 2 – 3 tbsp olive oil
• 1 tsp salt

Reduction

• 100 g shitake mushrooms, chopped
• 2 cloves garlic, minced or chopped
• ½ cup onion, finely chopped
• 1 tbsp olive oil
• 3 cups dry red wine
• 1 tbsp fresh thyme leaves mince OR 1 tsp dried
• 1 tbsp sugar
• 2 tsp DLS
• ¼ cup butter, softened

1. Crush coriander seeds and black peppercorns. Add to mustard and thyme leaves in small bowl. Mix until combined.
2. Lay tenderloin on a sheet of plastic wrap and coat completely with mustard mixture. Roll up and place in a plastic bag in the refrigerator for up to 24 hours. (You don’t have to let your guests or spouse see this part, because so far, it doesn’t look appetizing!)
3. Stir together bread crumbs and parsley. Stir in 2 tbsp of olive oil adding a little extra if needed to just moisten. Place caribou on a baking sheet and coat evenly with the bread crumb mixture to coat completely. (Caribou can be covered and refrigerated for up to 8 hours. Be sure to remove from the refrigerator and let stand for 1 hour before roasting.)
4. Preheat oven to 450 F. Sprinkle the tenderloin evenly on all sides with salt, patting the salt into the bread crumbs. Place on an oiled rack over a shallow roasting pan. Roast 45 to 60 minutes until done to your likeness 140 F for rare, 150 F for medium-rare. Let sit, loosely covered with foil for 10 to 15 minutes before carving. Cut into ½ “ slices, arrange on a platter. You can either spoon the Mushroom and Red Wine Reduction over the slices or pass it in a gravy boat.

Serves 8

DLS: see the section on Dymond Lake Seasoning

back to archive  »