Elk Tenderloin with Green Chile Dry Rub

• 1 tablespoon green chile powder (medium heat), page 151
• 1 teaspoon smoked salt (page 163)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cumin seed, toasted and ground (page 164)
• 1/2 teaspoon dried juniper berries, ground (page 159)
• 1/4 teaspoon coriander seed, toasted and ground (page 164)
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon dried Mexican oregano, toasted and ground (page 161)
• 1 1/2 pounds elk tenderloin, cleaned and trimmed
• 15 (5 1/2-inch) flour tortillas (page 16), for serving
• Garnish: Sauteed wild mushrooms (such as chanterelles or morels)

1. Preheat the oven to 375F.
2. In a small bowl, combine all the spice rub ingredients.
3. Rub the mixture liberally all over the meat.
4. In a large, heavy, ovenproof saute pan or cast-iron skillet, sear the meat over medium-high heat to caramelize the surface and adhere the dry rub, about 1 minute per side.
5. Remove the pan from the heat and place in the oven.
6. Bake to medium doneness (130F), about 11 minutes.
7. Remove from the oven, cut into thin slices, and serve immediately or keep warm until ready to serve.
8. To serve, lay the tortillas side by side, open face and overlapping on a platter.
9. Divide the filling equally between the tortillas and top with garnish and salsa.
10. Grab, fold, and eat right away.
11. Or build your own taco: lay a tortilla, open face, in one hand.
12. Spoon on some filling, top with garnish and salsa, fold, and eat right away.

green chile powder, salt, kosher salt, cumin, juniper berries, coriander seed, freshly ground black pepper, oregano, tenderloin, flour tortillas, wild mushrooms

Taken from www.epicurious.com/recipes/food/views/elk-tenderloin-with-green-chile-dry-rub-394008 (may not work)