For Thanksgiving, we're thinking about doing something a little different than the typical turkey or ham. Thanks to my father having a successful hunting trip in Colorado this fall, I now have in my possession a large portion of perfectly trimmed elk tenderloin, measuring about 2 1/2 inches thick, 4 inches wide, and 24 inches long (give or take). The problem I'm having is making a decision as to how I should prepare it. The options are almost endless: marinated, dry rubbed, bacon-wrapped, seared, roasted, seared then roasted, braised, grilled, etc. Then there are sauces to consider: cumberland, hunter, demi, etc. I'd love to hear some suggestions and even some feedback if anyone has experience cooking a tenderloin of this size. I've cooked tenderloin medallions, but I think I want to leave this one whole.