Elk or Beef Tenderloin in a Balsamic Reduction

8 oz.          balsamic vinegar

1               onion (medium size onion and chop size)

1               shallot minced

4               cloves of garlic minced

Sauté onion, shallots and garlic in a little olive oil. Add the vinegar and bring to a boil. Reduce to a simmer and cook for 15 minutes. Strain the boil to separate sauce from solids. Return sauce to pan and continue simmering until it becomes slightly syrup like. Taste it and check the acidity. If it is too sharp add a tsp. of sugar a little at a time tasting as you go until you achieve a pleasant balance of flavor but don’t make it too sweet.

Oven roast a beef or elk tenderloin to:

Rare 130
Mid Rare 140
Medium 150
Mid Well 155
Well 160

Then slice it into medallions.

Spoon some sauce onto the bottom of the plate. Lay the medallions in a fan and spoon a little of the sauce onto the meat. Topped with chopped parsley.