Herb-Crusted Elk Loin with Hasselback Baked Potato, Orange Caraway Glaze, Charred Heirloom Carrot, Roasted Leak, Pomegranate Port Reduction/, and Rosemary Tuile
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Herb-Crusted Elk Loin with Hasselback Baked Potato, Orange Caraway Glaze, Charred Heirloom Carrot, Roasted Leak, Pomegranate Port Reduction/, and Rosemary Tuile

By November 11, 2024

Recipe courtesy of Daniel Lewis, Sous Chef, Sycamore Hills Golf Club

Ingredients

Instructions

Procedure for the Hasselback Potato:

  1. Thinly slice Yukon gold potato, about 1/8-inch thick.
  2. Season with olive oil, salt, pepper.
  3. Roast in oven for approximately 30 minutes.

Procedure for the Orange Caraway Glaze:

  1. In a sauce pot, combine vinegar, sugar, and salt until fully dissolved.
  2. Add in orange juice, orange zest, and toasted caraway seeds.
  3. Reduce until thickened, cool and serve.

Procedure for the Charred Heirloom Carrots:

Season With Salt and Olive Oil Roasted in Oven for approx. 15 minutes
Remove Add to Sauce Pan with Orange Caraway Glaze and Sauté Until Caramelized

Procedure for the Roasted Leeks:

Slice Perfect Rings Keeping Leeks All Attached
Season with Salt, Pepper and Olive Oil
Roasted In Oven 10 minutes
Still looking For More Color Finish with Torch

Procedure for the Pomegranate Port Reduction:

  1. On medium, melt 2 tablespoons in sauce pan. Add shallots cook until softened and translucent.
  2. Increase to heat to high add in your port wine and pomegranate juice and reduce for 20 minutes.
  3. Add chicken broth boil for 5 minutes.
  4. In a separate mixing bowl combine 1 tablespoon of melted butter and flour for gravy mixture.
  5. Add mixture to sauce pan and thicken.

Procedure for the Rosemary Tuile:

  1. In mixing bowl, whisk eggs until fully whisked. Add in honey slowly continuing to whisk.
  2. Add melted butter whisk in until fully incorporated.
  3. Add flour your batter should then start to thicken and become sticky. Add rosemary. On a sheet tray, have your mold ready.
  4. Scoop some of your mixture onto mold and using a bench scrape, remove all excess batter not over filling the mold.
  5. Once all excess is removed put it in the oven at 325°F for 5 minutes. Remove from oven, letting the tuile cool.
  6. Slowly remove from mold.

Procedure for the Herb Crust:

  1. Combine rosemary, thyme, sage, and salt in mixing bowl. Mix until fully incorporated.
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