Isva recipe archives header

Sous Vide Blackened Elk Tenderloin with Sweet Potato Mash Recipe

Sous vide blackened elk tenderloin with sweet potato mash

This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

From the ISVA Editors

Elk often dries out and becomes bland when it is over cooked. Making sous vide elk tenderloin means it is always perfectly cooked and incredibly juicy.

Combining the sous vide elk with a flavorful blackening rub and sweet potato mash rounds out the dish and introduces amazing flavors that still allow the elk to shine through.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Blackened Elk Tenderloin with Sweet Potato Mash Recipe

  • Published: October 20, 2021
  • By Justice Stewart, Executive Chef, International Sous Vide Association
  • Total Time: 4 hours
  • Cooks: 130°F (54.4°C) for 4 hours
  • Serves: 4

Ingredients for Sous Vide Blackened Elk Tenderloin with Sweet Potato Mash

  • For the Elk 

  • 2 to 3 pounds elk tenderloin
  • 2 tablespoons blackened seasoning
  • 2 sprigs thyme
  • 1 to 2 tablespoons olive oil
  • For the Sweet Potato Mash

  • 6 large sweet potatoes, cut into 1 inch cubes
  • 1/2 cup, light cream
  • 1/4 cup unsalted butter, softened
  • 1/4 cup real maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon all spice
  • 1/2 teaspoon nutmeg
  • To Finish

  • 2 to 3 tablespoons grapeseed or canola oil, for searing
Showcase banner display

Cooking Instructions for Sous Vide Blackened Elk Tenderloin with Sweet Potato Mash

For the Elk

Pre-heat a sous vide bath to 130°F (54.4°C).

Season the tenderloin with half of the blackened seasoning.

Place the elk, thyme sprigs, and olive oil in a vacuum bag or ziploc and place into the water bath for 4 hours.

For the Sweet Potato Mash

In a large pot, boil the potatoes until tender, about 30 minutes. Drain and mash with a masher, stick blender, or food processor. 

Stir in the butter, cream, syrup, vanilla extract, and spices and mix well. Taste for seasoning and add more if necessary. 

Serve garnished with a sprig of rosemary.

To Finish

Remove the meat from the bag and dry it with paper towels. Season with the remainder of the blackened seasoning. 

Heat the grapeseed oil over medium high heat. When the oil is smoking hot, sear the elk on all sides until a crust forms, about 1 minute per side. Allow to rest 5 minutes before slicing.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Like this?
Have questions or comments about it?
Let me know in the article comments below or on Facebook!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Related Amazing Food Made Easy Articles

All tags for this article: ISVA Sous Vide Recipe Collection, Sous Vide, Sous Vide Recipes

Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
placeholder image