With Yukon Gold potato gratin, cherry bomb radish, and a cabernet reduction
6 Yukon Gold potatoes
Salt and pepper to taste
1 elk loin
3 shallots, sliced
Half bottle of red wine
3 cups fond de veau
16 Cherry Bomb radishes
2 cloves garlic
Slice the potatoes thinly on a Japanese mandoline.
Layer a small baking dish with parchment and rub with butter.
Place one layer of potatoes then season with salt and pepper, sprinkle with Parmesan, then drizzle with cream. Repeat the process until all of the potatoes are gone.
Bake at 325°F for 45 minutes. Cool. Cut into desired shape.
Cut the elk loin into four portions. Cut up any trim meat, fat, or sinew, then sauté it in a saucepan with shallots, a bay leaf, and some thyme. Add the red wine and reduce by half. Add the fond de veau, and reduce to nappe consistency. Strain.
Heat the potato gratin in the oven at 400°F.
Cook the radishes in chopped garlic and butter.
Warm the sauce and season to taste.
Season the elk loins with salt and freshly ground black pepper. Sear them in a hot pan and cook them rare to medium rare.
Place the potatoes down on the plate. Slice the loins and place them over the potatoes with the radishes atop. Sauce and serve!