Recipe - Grilled Elk Tenderloins

SOURCE: AUSTRALIAN GOURMET T
600 Emu fillets
2 teaspoon Cardamom pods
1 tablespoon Ground coriander
One half teaspoon Fiveberry mixture or mixed
pink and green peppercorns,
Ground
3 Cloves of garlic
80 (1/3 cup) raspberry vinegar
750 (3 cups) good beef stock
One half teaspoon Mustard seed oil
150 Riberries (available frozen
from specialty food stores
stocking Bush
Tucker products)

Trim any sinew or "silver" skin from fillets. Using a mortar and pestle,
pound cardamom pods to release seeds; discard pods. Add coriander, berry
mixture, garlic and vinegar and pound to a paste. Spread over fillets,
cover and stand at room temperature for 12 hours. Reduce beef stock by
boiling to about 375ml (1 One half cups). Keep warm. Brush a castiron grill pan
(with removable or ovenproof handle) with mustard seed oil and heat on top
of the stove until very hot. Cook fillets for 1 minute on each side.
Transfer pan to a 220C oven and bake for 5 minutes no longer. Remove pan
from oven, transfer fillets to a warm plate and stand for 5 minutes, Add
the thawed riberries to reduced stock and bring to the boil. Serve meat
cut or sliced up thinly on the diagonal, with sauce spooned over. Note 1: Fiveberry
mixture is black, white, pink, Jamaica and green peppercorns, with
coriander seeds, and is sold as such. Note 2: A range of products is
available by mail order from Bush Tucker Supply Australia, PO Box B103,
Boronia Park, NSW 2111, (02) 817 1060, fax (02) 817 3587.

Submitted By SHERREE JOHANSSON On 090194
Posted to MMRecipes Digest V3 #280

Date: Sun, 13 Oct 1996 04:28:24 0500

From: hartman@indy.net (John Hartman)