Spring springs a little late in the
Northwest, but it’s well worth the wait. Once it finally starts to green up,
the flowers start to bloom and the wild mushrooms start to pop up.
And no, I won’t tell you my secret Morel
spots, so don’t bother asking.
So, here is a distinctly Northwest recipe
that combines Western Red Cedar, Wild Morels, and an Elk Tenderloin.
Ingredients
1 Elk Tenderloin (Beef would work almost
as well)
Morel Mushrooms, as many as you can find! More is better.
1 Sweet Yellow Onion
1 Bell Pepper, whatever color you prefer
Butter, liberal amounts
2 cloves of Garlic, minced
2 Tablespoons Olive Oil
Fresh Ground Pepper + salt to taste
First: Soak Cedar Grilling Plank in water for at
least an hour, but overnight is preferable. A longer soak time allows
the plank to absorb the maximum amount of water, which will then be converted
into flavor infused water vapor. Use a baking dish or a clean cooler to soak
your plank. Just remember to wait it down with something heavy.
Meanwhile: Clean your mushrooms, chop your veg. and toss
them in olive oil and cracked pepper while drinking a spring-y beer. Maybe a
Red Ale?
Next: Fire up the grill. While the grill is preheating to 400 degrees, lightly sauté
your mushroom in butter. Nuttin’ else- just butter.
Once the grill is up to temp, quickly sear your Elk Steak-
about 1 minute on each side- just long enough for some nice grill marks. Turn the grill down to 350 degrees.
Then: Place Elk Steak on the soaked Cedar Grilling Plank, then
place plank + steak on the grill. Put your lightly oiled peppers and
onions on the grill along side the plank.
Finally: Toss the minced garlic along with grilled pepper,
onions, and sautéed mushrooms on top on the steak while still on the plank.
Close lid for two more minutes. 
Remove steak when it’s done to your liking and enjoy!
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