Basil-Apricot Chimichurri over Moose Tenderloin
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Growing up in a desert climate, one thing I really noticed is how seasonal temperature fluctuations affect my food choices. In the winter, comfort foods such as warm bowls of chili or soups are almost a mental obsession. The desert is surprisingly cold in the winter, and the desire for hot, hearty, and filling meals is strong. The same goes for the summer months. Once the heat hits, the appetite for light, fresh, and quick meals, and preferably ones with as little use of a heat source as possible, is intense.
This basil-apricot chimichurri checks all the boxes of a perfect summer meal. The basil and lemongrass are the definition of fresh tasting. They actually feel cooling when hitting the tastebuds. It is a light meal and has just the slightest kick of sweet from the apricots. And it couldn’t be quicker to make! Enjoy!
Cook Time: 25 minutes
Servings: 3 – 4 servings
Also Works With: deer, elk, pronghorn
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Basil Apricot Chimichurri over Moose Tenderloin
4
servings10
minutes15
minutesKeep the screen of your device on
Ingredients
1.5 pounds moose tenderloin steak
1 tablespoon cooking oil
2 tablespoons steak seasoning
1 cup fresh basil leaves
1 tablespoon lemon grass, trimmed fresh lower stalks, or paste
1 tablespoon ginger paste
⅓ cup pecans
⅓ cup olive oil
1 tablespoon apple cider vinegar
3 apricots, pitted and diced
½ teaspoon cinnamon
Salt to taste
Preparation
- Preheat the oven to 400 degrees Fahrenheit.
- Preheat a cooking pan over medium-high heat. The pan needs to be able to move from stove top to the oven. I prefer to use a cast iron pan.
- Add the tablespoon of cooking oil to the cooking pan and generously season the moose tenderloin steak with the steak seasoning. Once the oil is heated, add the moose tenderloin steak to the pan.
- Cook steak to desired doneness. I prefer medium rare. For this moose tenderloin, I cooked the steak for five minutes per side. I then transferred the entire pan to the preheated oven and finished cooking the steak for an additional five minutes.
- Remove the steak from the oven and allow the meat to rest while preparing the chimichurri sauce.
- In a food processor, blend the ⅓ cup of pecans. Pulse until the pieces are all broken up but not to a paste level.
- Add the basil and lemon grass stalks to the processor. Pulse a few times just to break the leaves down, but leave in a bit chunkier texture.
- Scrape the basil mixture into a small bowl and add the ginger paste, olive oil, and apple cider vinegar. Stir until well mixed.
- Dice the apricots into small, bite-size pieces.
- Gently mix the apricot pieces into the basil mixture. This will keep the structural integrity of the apricot in the sauce.
- Sprinkle in the cinnamon and season to taste with salt.
- Thinly slice the moose tenderloin and then serve covered in spoonsful of the basil apricot chimichurri over top. Enjoy!
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