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Trim the tenderloin of any silver skin and gather all marinade ingredients.
Whisk all the marinade ingredients together and pour it over the elk tenderloin.
Cover and let it marinate for at least 30 min, or up to overnight in the fridge for deeper flavor penetration.
Once marinated, remove the elk from the fridge and let it come to room temperature—this helps it cook evenly.
Preheat your grill to medium-high, around 400°F.
Place the tenderloin directly over the heat and grill for 3–4 minutes per side, turning to build a rich crust
Continue grilling until the internal temperature reaches 120°F for a perfect medium-rare. Elk cooks quickly, so keep a close eye on it.
Remove from the grill and let it rest for 10 minutes. This step is essential for redistributing juices and locking in flavor.
Slice the rested tenderloin into 1-inch medallions, cutting across the grain to maximize tenderness.
Serve with your favourite sides or on top of a salad and enjoy!