Elk Tenderloin with Port/Cranberry Sauce

I made this wonderful dish for St. Patrick's day. I cannot take credit for writing it, I found it on epicurious.com and it is a recipe from a restaurant in Ireland (although they use deer loin) Here is how to make it! 1/2 pound elk loin steaks per person salt and pepper whiskey worchestershire sauce Marinade the elk steaks for at least 8 hours in a combination of the above ingredients! The whiskey, I have found, is GREAT for marinating wild game. It cuts through any gameyness and also tenderizes. I always marinade my game steaks in whiskey mixed with whatever! Sauce: 1/3 cup whole cranberry sauce 1/2 cup ruby port wine 1/2 cup chicken stock 1/2 cup beef stock After the steaks have marinaded for the desired length of time, take them out, and thoroughly dry them with paper towels. Season with salt and pepper. Let them rest while preparing the sauce. To prepare the sauce, bring the stocks to a simmer. Once reduced slightly, whisk in the cranberry sauce. Let the sauce simmer to reduce a bit more, and then whisk in the port. Allow to simmer. Meanwhile, heat a large cast iron skillet over medium high heat. Add 2 tablespoon olive oil and 2 tablespoons butter, enough to coat the bottom of the pan. Once hot, add elk steaks. Cook about 3-4 minutes per side (depending on thickness). You want a nice seared crust, and about medium doneness. Serve with the sauce on top, and some mashed potatoes and cabbage or a nice salad for a delicious "special" meal.