Parmesan and Horseradish Crusted Elk

From Forest to Food
Courtesy of Lindsey - A 12 Gauge Girl

*tenderloin or back strap cut into two inch thick steaks (one per person)
*bacon (one slice per steak)
*salt and pepper to taste

Horseradish Crust
*one stick unsalted butter
*two tablespoons horseradish, prepared or fresh
*3/4 cup parmesan cheese, grated *one cup panko bread crumbs
*salt to taste

Horseradish Sauce
*half cup sour cream
*half cup mayonnaise
*tablespoon wasabi horseradish


  • Begin by preparing horseradish crusts. Combine softened butter, horseradish, parmesan cheese, panko bread crumbs, and salt.
  • Form into 1/4 inch disks and refrigerate for thirty minutes.
  • Prepare steaks by seasoning with salt and pepper and wrapping in bacon. Let rest at room temperature for up to thirty minutes.
  • Prepare the dipping sauce by combining sour cream, mayonnaise, and wasabi horseradish.
  • Preheat broiler on high and a pan on the stove top on medium high heat.
  • Once pan is preheated, place steak on side in order to cook bacon. Cook bacon for thirty seconds, and then rotate meat.
  • Perform this three more times, for a total cook time of two minutes.
  • Sear steak for three minutes and flip to second side for additional three minutes.
  • Place chilled horseradish crust on top of steaks and place entire pan in oven broiler for up to two minutes, or until crust is bubbly and golden brown.
  • Serve with horseradish dipping sauce.

  • Make sure to visit A 12 Gauge Girl for a few more tips and tricks from Lindsey!