Experience the rich and robust flavors of Crusted Caribou Tenderloin with Mushroom and Red Wine Reduction. This dish features succulent caribou tenderloin, expertly coated in a flavorful crust that adds a satisfying crunch. The tenderloin is perfectly seared to retain its juiciness, while the accompanying mushroom and red wine reduction enhances the dish with deep, savory notes. Ideal for special occasions or a gourmet dinner at home, this recipe celebrates the unique taste of caribou, offering a memorable culinary experience. Serve with creamy mashed potatoes or seasonal vegetables for a truly indulgent meal
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Easy Crusted Caribou Tenderloin with Mushroom and Red Wine Reduction
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Savor the bold flavors of Crusted Caribou Tenderloin with Mushroom and Red Wine Reduction. This gourmet dish features tender, juicy caribou coated in a savory crust, perfectly seared for optimal tenderness. The rich mushroom and red wine reduction adds depth and complexity, making it ideal for special occasions or elegant dinners at home. Pair with creamy mashed potatoes or seasonal vegetables for a complete and memorable meal
Equipment
Skillet or Frying Pan: For searing the tenderloin.
Oven: To finish cooking the tenderloin if needed.
Saucepan: For preparing the mushroom and red wine reduction.
Meat Thermometer: To check the doneness of the tenderloin.
Cutting Board: For resting and slicing the tenderloin.
Chef’s Knife: For chopping ingredients.
Whisk: For stirring the sauce.
Serving Platter: For presenting the finished dish.
Tongs: For flipping the tenderloin during cooking.
Spoon or Ladle: For serving the sauce.
Ingredients
1 tbsp. coriander or mustard seeds 15 mL
1 tbsp. black peppercorns 15 mL
3 tbsp. dijon mustard 45 mL
2 tbsp. minced fresh thyme leaves or 1 tbsp. (15 mL) dried 30 mL
3 lb. caribou tenderloin or back strip 1.5 kg
2 cups soft white bread crumbs 500 mL
1/2 cup finely chopped fresh parsley or 2 tbsp. (30mL) dried 125 mL
2–3 tbsp. olive oil 30-45 mL
1 tsp. salt 5 mL
Mushroom and Red Wine Reduction:
1 cup chopped shiitake or portabella or white button mushrooms 250 mL
2 garlic cloves, minced or chopped 2
1/2 cup onion, finely chopped 125 mL
1 tbsp. olive oil 15 mL
2 cups dry red wine (Merlot or Beaujolais) 500 mL
2 cups beef broth 500 mL
1 tbsp. minced, fresh thyme leaves or 1 tsp. (5 mL) dried 15 mL
1 tbsp. sugar 15 mL
2 tsp. DLS or 1/2 tsp. (2 mL) salt and 1/2 tsp. (2 mL) pepper 10 mL
1/4 cup soft butter 60 mL
Instructions
1
Crush the coriander seeds and black peppercorns. Add to the mustard and thyme leaves in a small bowl. Mix well.
2
Pat tenderloin dry and place it on a sheet of plastic wrap. Coat it completely with the mustard mixture. Roll the plastic wrap around the tenderloin and place in a plastic bag in the refrigerator for up to 24 hours.
3
Stir together the bread crumbs and parsley. Stir in 2 tbsp. (30 mL) of olive oil to moisten. Add a bit more olive oil if it seems too dry. Completely coat caribou with crumb mixture, pressing it into the meat. Let sit, uncovered, at room temperature, for at least an hour before roasting.
4
To make the reduction, saute mushrooms, garlic and onion in olive oil for 5–8 minutes, or until onions are softened. Add remaining ingredients, except butter. Bring to a boil and simmer until liquid has reduced to 2 cups (500 mL), about 30 minutes. Stir in the butter. Keep warm until ready to serve.
5
Preheat oven to 450°F (230°C). Sprinkle the tenderloin evenly on all sides with salt, patting the salt into the bread crumbs. Place on an oiled rack over a shallow roasting pan. Roast for 20–25 minutes, until done to your likeness: 140°F (60°C) for rare; 150°F (65°C) for medium-rare. Let the tenderloin sit, loosely covered with foil, for 10 minutes before carving. Cut into 1 1/2” (4 cm)
slices and arrange on a platter.
6
Either spoon the Mushroom and Red Wine Reduction over the sliced tenderloin or pass the reduction in a gravy boat.