Chef Testimonials and Recipes,
Jason Dell is a creative, highly respected professional chef who has frequently tested Supreme Elk products and continues to enjoy cooking with Supreme Elk. Jason is a former 'New Zealand Chef of the Year' and is currently the Executive Chef at Blanket Bay, Otago, New Zealand. Blanket Bay is a member of the small luxury hotels of the world and in 2007 has been named one of the world's best hotels for food in the prestigious Conde Nast Traveller Gold List.
“I have always found Tom and the team to be extremely professional in their approach to client’s needs and I am pleased to report that Blanket Bay is another satisfied Supreme Elk customer. Service and follow-up from Supreme Elk are keynote to our valued business relationship”
Jason Dell, Executive Chef, Blanket Bay,
President, Otago/Southland branch of The New Zealand Chefs Association.
ROAST SUPREME ELK FILLET and natural jus
I thought a very simple roasted meat item would be appropriate for this page. If you want to be a little creative, you can pocket the fillet/roast of SUPREME ELK with crushed cloves of garlic or rub some grated horseradish over the elk.Serves 6
Ingredients
| 1kg | Supreme Elk tenderloin or denver leg roast trimmed of all silver skin |
| 3tbsp | cracked peppercorns |
| salt to taste | |
| 2tsp | vegetable oil |
| 150g | wholegrain mustard |
| 2 stalks | fresh rosemary |
| 1/2 cup | fresh rosemary leaves, chopped |
| 1/2 cup | fresh thyme leaves, chopped |
| 2 | white onions, peeled sliced thin |
| 2tbsp | flour |
| 500ml | beef stock |
| 1 glass | red wine |
Heat oven to 200’C.
Season the Supreme Elk fillet with salt and cracked pepper.
Heat a large frying pan, add the oil and brown the Supreme Elk all over.
Transfer to a cooling wire.
Add the onions to the frying pan and cook until softened.Place the onions in the centre of a roasting dish. Lay two long sprigs of rosemary on top of onions.
Sit the Supreme Elk on top of the onions, brush the mustard all over evenly with a pastry brush, and sprinkle over the chopped herbs.
Place into hot oven and cook to medium rare, approx 25-30 minutes or longer if you prefer your meat more cooked.
Remove meat from the roasting tray into a clean dish and keep warm.
Return the roasting dish to stove top, sprinkle in the flour and stir to cook the flour. Loosen the sediment with a fish slice, then stir in
the red wine and cook to reduce the wine. Add the hot stock and simmer for 10 minutes.
Strain the gravy into a sauce jug and check taste for seasoning