Elevate your dining experience with this simple yet elegant recipe for pan-seared elk medallions. Create a meal that’s both satisfying and sophisticated. Complement the dish by serving with creamy mashed potatoes and a fresh green salad, Whether you’re hosting a dinner party or treating yourself to a gourmet night in, this recipe is sure to impress. Known for their tender texture and mild, rich taste, elk medallions are a perfect choice for those seeking a healthier alternative to beef.
Ingredients:
- 500 g elk medallions (about 4-6 pieces)
- 2 tbsp olive oil or butter
- 2 garlic cloves, minced
- 1 sprig fresh rosemary (or 1 tsp dried)
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 cup red wine or beef stock for a quick pan sauce
Cooking Method:
- Prep the Medallions
- Pat the elk medallions dry with a paper towel to ensure a good sear.
- Season both sides generously with salt and pepper.
- Heat the Pan
- Heat a large skillet over medium-high heat. Add olive oil or butter and let it heat until shimmering or melted.
- Sear the Medallions
- Add the medallions to the hot pan. Cook for 2-3 minutes per side for medium-rare, or longer if you prefer them more done. Avoid overcooking to keep the meat tender.
- Add Flavor
- Reduce heat to medium. Add garlic and rosemary to the pan. Spoon the melted butter or oil over the medallions for added flavor.
- Rest the Meat
- Remove the medallions from the pan and let them rest for 5 minutes on a plate, covered lightly with foil.
- Optional Pan Sauce
- To the same pan, add red wine or beef stock. Scrape up any browned bits and simmer for 1-2 minutes until reduced. Pour over the medallions.
Serving Suggestions
Pair with roasted vegetables, mashed potatoes, or a fresh salad.
A dollop of cranberry or lingonberry sauce complements elk beautifully!
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