New Mexico Style Green Chile Elk Tenderloin
New Mexico Style Green Chile Elk Tenderloin is a medium American recipe that serves 4. 250 calories per serving. Recipe by Cowboy Kent Rollins on YouTube.
Prep: 30 min | Cook: 1 hr 20 min | Total: 2 hrs 5 min
Cost: $192.23 total, $48.06 per serving
Ingredients
- 2.5 lb Elk Tenderloin (trimmed of silver skin, frozen briefly to firm up for easier slicing)
- 1 cup Buttermilk (full‑fat for best tenderness)
- 2 tbsp Balsamic Vinegar
- 2 tbsp Peri‑Peri Sauce (lean, mild heat)
- 2 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Smoked Paprika
- 4 tbsp Unsalted Butter (cut into pieces)
- 1 tsp Fresh Thyme (leaves stripped)
- 1 tbsp Honey
- 0.5 cup Green Chili Wine (white wine infused with green chilies; can substitute plain white wine)
- 2 cloves Garlic (minced; add at end of sauce)
- 2 tbsp Olive Oil (for searing)
- 1 sheet Aluminum Foil (for resting)
Instructions
Trim Silver Skin
Freeze the elk tenderloin for about 30 minutes until firm, then use a sharp boning knife to carefully remove the thin silver skin from both sides.
Time: PT10M
Prepare Buttermilk Marinade
In a mixing bowl combine 1 cup buttermilk, 2 tbsp balsamic vinegar, and 2 tbsp peri‑peri sauce. Whisk until smooth.
Time: PT5M
Marinate the Tenderloin
Place the trimmed tenderloin in a large resealable bag or shallow dish, pour the buttermilk mixture over it, ensuring the meat is fully coated. Refrigerate for 2 hours.
Time: PT2H
Rinse and Pat Dry
Remove the tenderloin from the marinade, rinse briefly under cold water, and pat completely dry with paper towels.
Time: PT5M
Apply Dry Rub
Mix 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp smoked paprika. Rub the mixture evenly over the entire tenderloin.
Time: PT5M
Preheat Smoker/Grill
Set up the grill for indirect heat and preheat to 350°F. Add two cherry‑wood sticks for smoke.
Time: PT15M
Temperature: 350°F
Smoke the Tenderloin
Place the seasoned tenderloin on the indirect side of the grill. Smoke until the internal temperature reaches 110°F, about 45 minutes.
Time: PT45M
Temperature: 350°F
Sear to Finish
Move the tenderloin to the direct‑heat side. Sear each side for about 2 minutes, or until the internal temperature hits 120°F for a rare‑medium finish.
Time: PT5M
Temperature: 350°F
Rest the Meat
Remove the tenderloin, loosely tent with aluminum foil, and let rest for 10 minutes. The temperature will rise to about 125°F.
Time: PT10M
Make Green Chili Wine Sauce
In a small saucepan melt 4 tbsp butter over medium heat. Add 1 tsp fresh thyme and 1 tbsp honey; stir for 1 minute. Add ½ cup green chili wine and simmer 2 minutes. Finally, stir in minced garlic and cook 30 seconds, then remove from heat.
Time: PT5M
Slice and Serve
Slice the rested tenderloin against the grain into ½‑inch medallions. Drizzle the green chili wine sauce over the slices or serve on the side.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 30 g
- Carbohydrates
- 2 g
- Fat
- 12 g
- Fiber
- 0 g
Dietary info: Low‑carb, Paleo‑friendly, Gluten‑free
Allergens: Dairy, Sulphites
Ingredient Substitutions
- Instead of Elk Tenderloin: Beef Tenderloin
- Instead of Buttermilk: Kefir, Plain Yogurt thinned with milk
- Instead of Balsamic Vinegar: Red Wine Vinegar
- Instead of Peri‑Peri Sauce: Hot sauce, Chili garlic sauce
- Instead of Salt: Kosher Salt
- Instead of Black Pepper: White Pepper
- Instead of Garlic Powder: Fresh Minced Garlic
- Instead of Onion Powder: Dried Onion Flakes
- Instead of Smoked Paprika: Regular Paprika + a drop of liquid smoke
- Instead of Unsalted Butter: Ghee
- Instead of Fresh Thyme: Dried Thyme (1/3 tsp)
- Instead of Honey: Maple Syrup
- Instead of Green Chili Wine: Plain White Wine + sliced green chili
- Instead of Garlic: Garlic Powder (1/4 tsp)
- Instead of Olive Oil: Canola Oil, Avocado Oil
- Instead of Aluminum Foil: Butcher Paper
Equipment Needed
- Sharp Boning Knife
- Skinning Knife
- Quartering Knife
- Cutting Board
- Mixing Bowls
- Meat Thermometer
- Smoker or Grill with Indirect Heat
- Tongs
- Aluminum Foil
- Paper Towels
Critical Steps — Do Not Skip
- Trimming the silver skin while the meat is cold
- Marinating in buttermilk for proper moisture
- Smoking to an internal temperature of 110°F
- Searing to finish without overcooking
- Resting the meat before slicing
- Preparing the green chili wine sauce correctly
Chef Tips from the Video
- Freeze the tenderloin just enough to firm the meat; this makes silver‑skin removal clean and safe.
- Use a digital probe thermometer that beeps at target temps to avoid over‑cooking.
- For extra aroma, add a few sprigs of rosemary to the smoker alongside the cherry wood.
Troubleshooting
Tenderloin is tough after cooking.
Ensure the silver skin was fully removed and the meat was kept cold while trimming. Also, avoid over‑cooking; keep internal temperature no higher than 125°F.
Smoke flavor is weak.
Add more wood chunks or use a smoker box; keep the lid closed to maintain steady smoke flow.
Sauce separates or looks oily.
Whisk the butter continuously while adding the wine and keep the heat medium‑low. Adding the garlic at the very end prevents curdling.
Storage
Refrigerator: Store sliced meat in an airtight container for up to 3 days.
Freezer: Wrap tightly in freezer‑grade film and freeze for up to 3 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the tenderloin up to 24 hours for deeper flavor.
- The green chili wine sauce can be prepared 2 hours ahead and reheated gently.
- If you need to freeze the meat, do so after trimming and before marinating; thaw in the refrigerator before use.
Frequently Asked Questions
What is the cultural significance and history of smoked elk tenderloin in American Western cuisine?
Elk has been a prized game animal for Native American tribes and early western settlers. Smoking the tenderloin preserves the lean meat and adds a rustic flavor that reflects the open‑range, cowboy tradition of cooking over open fire.
What are traditional regional variations of elk tenderloin dishes in the United States?
In the Rocky Mountain states, elk is often smoked or grilled with simple salt and pepper. In the Pacific Northwest, it may be marinated in coffee or berry sauces. Southern hunters sometimes braise elk with barbecue rubs, while Texas cowboys favor a strong wood‑smoked profile like this recipe.
How is elk tenderloin traditionally served in cowboy culture?
Cowboys traditionally slice the rested tenderloin thin and serve it over beans or with rustic bread, often accompanied by a simple butter or whiskey‑based sauce. Today, plating with a refined green chili wine sauce adds a modern fine‑dining twist while honoring the original simplicity.
What occasions or celebrations is elk tenderloin traditionally associated with in Western hunting culture?
Elk tenderloin is often the centerpiece of a post‑hunt feast, celebrating a successful hunt with family and friends. It’s common at hunting lodge gatherings, Thanksgiving in mountain cabins, and special ranch celebrations marking a season’s first harvest.
What makes smoked elk tenderloin special in American Western cuisine?
Elk meat is exceptionally lean, dark‑red, and high in protein. Smoking it adds a deep, earthy flavor while the buttermilk marinade keeps the meat tender, creating a dish that balances the ruggedness of the hunt with refined taste.
What are the most common mistakes to avoid when making smoked elk tenderloin?
Common errors include leaving the silver skin on, over‑cooking the tenderloin, and using a too‑hot smoker. Keep the internal temperature at 110‑120°F and always rest the meat before slicing to retain juices.
Why does this recipe use a buttermilk marinade instead of a vinegar‑only marinade for elk tenderloin?
Buttermilk provides gentle lactic acid that tenderizes without denaturing the delicate protein structure of elk, while its fat and milk solids add richness. Pure vinegar can make the meat mushy and mask the natural game flavor.
Can I make the smoked elk tenderloin ahead of time and how should I store it?
Yes. After smoking and searing, let the meat cool, then wrap tightly in foil and refrigerate for up to 3 days. For longer storage, freeze the sliced meat in freezer‑grade bags for up to 3 months and reheat gently before serving.
What texture and appearance should I look for when the elk tenderloin is done cooking?
The exterior should have a light caramelized crust with a subtle smoke ring. Inside, the meat should be deep red, moist, and slightly pink—aiming for an internal temperature of 120°F before resting, which will rise to about 125°F.
What does the YouTube channel Cowboy Kent Rollins specialize in?
The YouTube channel Cowboy Kent Rollins specializes in authentic cowboy cooking, wild‑game preparation, and outdoor ranch life. Kent shares hunting stories, traditional western recipes, and tips for cooking over open fire or on a grill.
How does the YouTube channel Cowboy Kent Rollins' approach to Western cooking differ from other cooking channels?
Cowboy Kent Rollins focuses on the heritage of the American West, using field‑tested techniques, minimal equipment, and a storytelling style that ties each recipe to the hunt and ranch life. Unlike many studio‑based channels, Kent often cooks outdoors, emphasizing practicality and respect for the animal.
Last updated: August 21, 2026
