Tender, juicy elk medallions seared with garlic and rosemary create an elevated dish that’s sure to impress. This pan-seared elk recipe is not only delicious but also easy to make in under 15 minutes with just 5 ingredients. Let’s dive into this mouthwatering recipe!
Similar to beef tenderloin, elk offers many great ways to cook it. However, this wonderfully simple pan-seared elk medallions recipe is our absolute favorite! Thick, fork-tender cuts of elk are cooked to perfection in a heavy skillet on the stovetop. We add silky butter, smashed garlic, and fresh rosemary to elevate the taste. Of course, generous pinches of classic salt and pepper are added too.
When you sear the meat over high heat, all that scrumptious flavor gets locked in, making every bite juicy and delicious.
As if that doesn’t sound amazing enough, this 5-ingredient recipe comes together in only 10 minutes! It’s perfect for a fast yet elegant restaurant-quality dinner at home. Pair the medallions with any variety of side dishes, from rustic to refined, and serve them as a comforting meal for date nights, dinner parties, or any special evening.
What Are Elk Medallions?
Elk, also known as venison, are a type of deer. They are considered red meat, similar to beef. The medallions come from the tenderloin, a long and thin muscle in the lower back area of the animal. This loin meat is sliced width-wise to make thick, disc-shaped pieces that are just the right size for searing in a skillet two at a time.
Recipe Ingredients
To make this delicious elk medallions recipe, you’ll need the following ingredients:
- Elk medallions: One 1-inch thick medallion per person. If frozen, thaw overnight in the fridge and pat dry before cooking.
- Salt: Classic seasoning to bring out the best flavors of the red meat.
- Butter: To give the medallions a beautiful golden brown, crusty sear and decadent taste.
- Garlic cloves: Bold and aromatic garlic balances the savoriness of the elk.
- Black pepper: Freshly ground for the most bite.
How to Make Elk Medallions Recipe
If your elk medallions are frozen, make sure to thaw them first. Thaw them overnight in the fridge or simply leave them on the counter for a couple of hours. The refrigerator method is recommended for food safety.
Generously season the elk steaks with salt and freshly ground black pepper. Melt butter in a pan, preferably a cast iron skillet. However, any other pan will work too. Make sure the skillet is on medium-high heat and add the elk. Cook for 2 minutes on one side. Smash whole garlic cloves with a knife on the cutting board and add them to the pan. Also, add a couple of rosemary sprigs.
Turn the elk medallions and cook on the other side for another 2 minutes. Baste the meat with butter during cooking. You may want to turn the garlic as well so it doesn’t burn on one side.
In just 4 minutes of cooking time, the medallions should be medium-rare. Let them rest for 5 minutes before cutting. The meat will be pink in the center. If you prefer your meat more cooked, keep it on the pan longer. However, it is not recommended to cook elk to more than 150 degrees Fahrenheit internal temperature, as it may become dry and tough. Remember that elk is very lean, and once overcooked, it lacks the fat to keep it moist and juicy.
Side Dishes
Elk medallions can be served with a variety of side dishes. From simple white or brown rice, mashed or roasted potatoes, to delicious baked green beans and steamed asparagus. Get creative with your vegetable side dishes. Try steamed, roasted, grilled, or fresh options. You can also make a simple garden salad by mixing cherry tomatoes with sliced bell peppers and chopped onions. Add sliced cucumbers and drizzle olive oil with a touch of balsamic. Stir and enjoy with your elk medallions.
Storage
If you have any leftover elk medallions, store them in an airtight container in the fridge for up to 4 days.
When reheating elk steaks, be careful not to cook them all the way through, especially when using a microwave. It’s recommended to place the medallions in a skillet and heat them, checking the internal temperature often. Once they reach 125-130 degrees, remove the elk from the pan.
You May Also Like…
If you loved this elk medallions recipe, you may also enjoy these other mouthwatering recipes:
- Bison bolognese
- Air fryer pollock
- Turkey bacon-wrapped jalapeno poppers
- Air fryer turkey nuggets
- Alfredo chicken wings
- Pulehu chicken
- Ninja Foodi lamb chops
We hope you enjoy this elk medallions recipe as much as we do! Don’t forget to rate the recipe if you try it, and feel free to leave a comment below if you have any questions or suggestions.
To explore more amazing recipes and culinary inspiration, visit Ekilove.
