Ingredients

• 12 ounces dark Mexican beer, such as Negra Modelo or Dos Equis Dark
• 1/4 cup hoisin sauce
• 1/4 cup light soy sauce
• 1 tablespoon very finely diced shallot
• 3 garlic cloves, minced
• 2 sprigs fresh rosemary
• 4 (8 ounce) trimmed pieces elk tenderloins
• 2 tablespoons unsalted butter
• 8 ounces trimmed and halved chanterelle mushrooms, washed and gently brushed clean
• 8 ounces steamed and sliced cremini mushrooms
• 8 ounces fresh morels, soaked and rinsed thoroughly (about 1 cup)
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 3 shallots, minced
• 1 cup dry white wine
• 1 cup veal demi-glace
• 1 cup blonde chicken stock
• 1/4 cup heavy cream
• 1 tablespoon fresh thyme leave
• olive oil, for coating meat

Instructions

1. For the marinade:.

2. Combine the beer, hoisin, soy, shallots, garlic and rosemary in a small bowl and whisk together. Arrange the tenderloins in a glass or ceramic bowl, and then pour over the marinade to thoroughly coat. Cover and refrigerate for at least 12 hours.

3. Preheat a grill to medium heat.

4. For the mushroom sauce:.

5. Place a saucepan over medium-high heat and melt the butter. Add the mushrooms, salt, pepper and shallots and saute, stirring frequently until beginning to brown, 4 to 5 minutes. Pour in the wine to deglaze and cook until most of the liquid has evaporated, 4 minutes. Add the demi-glace, stock, cream and thyme leaves, and simmer until thickened just enough to coat the back of a spoon.

6. Meanwhile, remove the meat from the marinade. Coat with olive oil and sprinkle with salt and pepper. Grill until medium rare, 2 to 3 minutes. Let rest before slicing and serving with the mushroom sauce.