I'm the chef at a country club in Arkansas, and this tenderloin came from an elk shot in Montana by the son of one the club's members. I marinated the elk in soy sauce, mushroom stock, garlic, shallots, and Cabernet Sauvignon. Then I vacuumed sealed the loin with some of the marinade and cooked it in a water bath at 122 degrees for about two hours. I pulled the meat out of the water, cut open the bag, and seared the loin over medium high heat until caramelized. I sliced the tenderloin and served it with sweet potato puree, braised turnip greens, and a Cabernet and red currant sauce.