Cowboy Gourmet

You’re going to enjoy the Big Sky’s 320 Steak House restaurant and Saloon, located right here on the ranch, while you enjoy cowboy-gourmet food and a thoughtfully-selected wine list. The Steak House, some describe as a wild game restaurant, is open during peak seasons, and is cozy in the winter, and casual in the summer. What better way to relax after a big day under the big sky?

Chef Michael Ayres's signature recipe.

Herb Crusted Elk Tenderloin with Sauce au Porto

1 pound                        Elk Tenderloin
½ oz.                             Fresh Basil
½ oz.                             Fresh Thyme
½ oz.                             Fresh Oregano
1 ½  cups                      Port Wine
1 cup                             Demi-Glace
2 tbls.                            Peanut Oil

First, in a small pot reduce port wine to ¾ cup on a medium heat. Next, add demi-glace and reduce liquid to 1 cup.  The sauce should thicken upon reduction. Keep this sauce reducing while you prepare the elk.  Mince the fresh herbs and mix together.  Crust the elk tenderloin by pressing the herbs into the meat. Next, in a large iron skillet add peanut oil and warm to a medium heat. Add the elk and sear on all sides.  The elk should be served rare to medium rare in temperature.  If you would like your elk to be cooked more, finish in the oven at 325 degrees. Be careful, because of the low fat content in game, cooking further will result in the meat toughening up.  When you’ve reached your desired temperature slice meat and pour the sauce au porto on top!

For more tips or recipes, please email us at Karen@320Ranch.com