• Place elk tenderloin in a gallon zipper bag followed by all of the marinade ingredients. Seal the bag and massage the marinade into the meat. Allow to marinate in the fridge for 30 minutes-1 hour.
• While the elk is marinating, make the blackberry sauce.

Blackberry Bourbon Sauce

• Over medium heat, add 1 tablespoon of olive oil to a medium skillet. Sauté the finely diced shallot until translucent. Add the blackberries, bourbon, balsamic vinegar, and brown sugar to the pan and stir. Bring to a simmer. Allow the blackberries to cook down until soft. Add the thyme leaves.
• Using the back of a wooden spoon, gently press down on each blackberry. Add the salt and pepper. Reduce heat to medium low. Stirring occasionally to prevent burning reduce the sauce until it coats the back of a spoon. About 10 minutes.
• For a rustic sauce, serve as is. If you're looking for a more refined sauce, add the cooked sauce to a food process and blend until smooth. Strain through a fine mesh strainer and serve.

Pan Seared, Oven Finished Elk Tenderloin

• Preheat oven to 350° F.
• Remove the elk tenderloin from the marinade and pat dry with a paper towel.
• Generously salt the surface of the tenderloin.
• Heat an oven safe cast iron skillet or grill pan over high heat. Add the butter and allow to melt. Sear each side of the elk tenderloin for about 1-2 minutes.
• Remove from the stove top and place in the hot oven for 5-15 minutes, until cooked to desired temperature. 125°-135° is recommended.
• Remove from the oven, allow to rest for 5-10 minutes, slice into thick medallions and serve with the blackberry bourbon sauce spooned over the top.