INGREDIENTS

CHIPOTLE BUTTER

1 stick butter

2 chipotle peppers chopped

2 tbsp. adobo sauce

¼ tsp. cumin

¼ tsp. coriander

TENDERLOIN

1 elk tenderloin

2 tbsp. olive oil

1 tbsp. Pit Boss GSP (garlic, salt, pepper) seasoning

1 tbsp. Pit Boss Lonestar Beef and Brisket Rub

INSTRUCTIONS

  1. Mix all ingredients for chipotle butter thoroughly. Spread mixture on a piece of plastic wrap. Roll plastic wrap and twist ends closed to form a butter log. Refrigerate until firm.
  2. While refrigerating chipotle butter, preheat Pit Boss grill to 350 degrees. Next, butterfly the tenderloin opened and tenderize. Rub meat with olive oil and season with Pit Boss GSP seasoning and Lonestar Beef and Brisket rub.
  3. Remove butter from refrigerator. Place slices of butter in the middle of the butterflied tenderloin. Fold over and secure with 2 toothpicks.
  4. Place tenderloin in foil boat to catch any butter drippings. Put it on the grill and cook for 25-30 mins (or desired wellness).