6 tablespoon olive oil

12 tablespoon balsamic vinegar.

2 TBSP Pit Boss Chop House Rub

1 TBSP Pit Boss GSP Seasoning

1 tsp. rosemary

1 tsp. thyme

8 clove garlic, minced or 4 tsp. garlic paste

2 tsp. basil paste

3 pounds Elk tenderloin

½  cup butter

½  cup crumbled blue cheese

2 tsp. garlic paste

 

  1. Add the first 8 ingredients in a bowl. Whisk to combine. Place steaks in a large zip lock bag. Pour the mixture over the steaks and seal bag. Refrigerate and marinate a minimum of 1 hour. May marinate over night.
  2. Remove steak from the refrigerator 45 minutes prior to grilling to bring to room temp.
  3. Combine the butter, crumbled blue cheese, and garlic paste in small bowl. Refrigerate until ready to serve.
  4. Prior to grilling pre-heat grill to 400°.
  5. Grill steak to desired wellness.
  6. Spoon a dollop of blue cheese and butter on top each steak.