Roasted Elk Tenderloin with Bacon Wrapped Salsify, Jerusalem Artichokes, and Creamy Wild Mushroom Sauce - water

Method

• In a large saucepan or stockpot, combine 4 cups water with the milk, bay leaves, and peppercorns.
• Bring to a simmer and then poach peeled salsify; cook just until the salsify is soft, but not mushy.
• Remove the salsify from the poaching liquid, and refrigerate.
• Once the salsify is cooled, wrap 1 slice of bacon around each stalk of salsify.
• Preheat the oven to 350 degrees F.
• Roast the bacon wrapped salsify in the oven until the bacon browns slightly, about 10 to 15 minutes.
• Meanwhile, in a medium ovenproof skillet, melt 1/2 stick butter over medium-high heat.
• Add elk tenderloin to hot pan and sear until browned on both sides, and then transfer pan to oven and roast until cooked to desired doneness.
• (Be careful, as elk tenderloin cooks quickly.)
• In a medium skillet, melt 1/2 stick butter over medium-high heat.
• Add Jerusalem artichokes and saute until the edges turn slightly brown.
• Then add shallots and saute for 1 minute more.
• Add arugula and remove from heat.
• In the center of the plate, make a circle of wild mushroom sauce.
• Place the salsify on top of the sauce, and the artichoke-arugula mixture on top of the salsify.
• Slice the elk tenderloin and place on top of the artichoke-arugula mixture.
• Garnish with chives.
• 1/4 pound (1 stick) butter
• 1 pound mixed wild mushrooms, cleaned
• 3 ounces diced shallots
• 1 teaspoon chopped fresh thyme
• 2 cups heavy cream
• 2 tablespoons aged sherry vinegar
• 2 ounces foie gras, optional
• Salt and pepper
• Melt 1 stick butter in a large skillet over high heat.
• Add mushrooms and saute over high heat until browned.
• When mushrooms have browned, add 3 ounces diced shallots and the thyme.
• Cook mixture for 2 minutes more and then add cream.
• Reduce heat to a simmer and cook until the cream has reduced by half.
• Next, pour mixture into blender*, add sherry vinegar and foie gras, if using, and blend until smooth.
• Season with salt and pepper to taste.
• * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
• Transfer liquid to a blender or food processor and fill it no more than halfway.
• If using a blender, release one corner of the lid.
• This prevents the vacuum effect that creates heat explosions.
• Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.