Herb-Crusted Elk Tenderloin with Pea Purée

1.Preheat your oven to 400°F (200°C).

2.In a small bowl, combine the chopped rosemary, thyme, minced garlic (2 cloves), salt, and black pepper.

3.Rub the elk tenderloin (1½ pounds) with 1 tablespoon of olive oil (2 tablespoons), then press the herb mixture evenly onto the surface of the meat to form a crust.

4.Heat the remaining 1 tablespoon of olive oil (2 tablespoons) in an oven-safe skillet over medium-high heat. Once hot, sear the elk tenderloin (1½ pounds) on all sides until browned, about 2 minutes per side.

5.Transfer the skillet to the preheated oven and roast the elk for 10-12 minutes for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 130°F (54°C). Remove from oven and let rest for 10 minutes before slicing.

6.While the elk is roasting, prepare the pea purée. In a small saucepan, melt the butter over medium heat. Add the chopped shallot (1 small) and cook until softened and translucent, about 3 minutes.

7.Add the peas and broth to the saucepan. Bring to a simmer and cook until the peas are tender, about 5 minutes.

8.Remove the saucepan from heat and transfer the mixture to a blender or food processor. Add the heavy cream (¼ cup) and lemon juice (1 teaspoon), then blend until smooth. Season with salt and pepper to taste.

9.If the purée is too thick, add a little more broth or cream to reach desired consistency. Keep warm until ready to serve.

10.To serve, slice the rested elk tenderloin (1½ pounds) into medallions and arrange on plates. Spoon the warm pea purée alongside or beneath the elk slices.

11.Garnish with fresh mint leaves if desired and serve immediately.