Directions

1. Pat medallions dry with paper towel. Season meat with the rub, cover with plastic wrap and refrigerate overnight.

2. Rub tenderloin lightly with olive oil.

3. Preheat oven to 350°F.

4. Heat 2 tablespoons olive oil in ovenproof skillet / cast iron with fresh rosemary. When almost smoking, sear tenderloins on all sides - 20 sec each side.

5. Put pan with elk in preheated oven.

6. Roast for 8-10 minutes for rare (120 degrees) to medium-rare (125 degrees).

7. Let rest for 10 minutes.

8. Cut and serve with flathead cherry sauce.