Elk medallions offer a rich and flavorful twist on traditional steak dishes that’s perfect for those looking to elevate their dinner game. Known for its lean texture and slightly sweet, gamey taste elk meat is a favorite among adventurous cooks and meat lovers alike. Cooking elk medallions right brings out its tender qualities while preserving its unique flavor.
In this recipe we’ll guide you through simple steps to create a perfectly seared elk medallion that’s juicy and packed with taste. Whether you’re preparing a special meal or just want to try something new elk medallions make an impressive and delicious centerpiece. Let’s dive into a recipe that’s sure to impress and satisfy.
Ingredients
To craft the perfect Elk Medallions, we start by gathering high-quality ingredients that highlight the natural flavor and tender texture of elk meat. From the medallions themselves to the marinade and complementary sides, every element plays a vital role.
Elk Medallions
- 1 pound elk tenderloin, cut into 6 medallions (about 1 to 1.5 inches thick)
- Note: Look for fresh, wild or farm-raised elk with a deep red color and firm texture
Marinade and Seasonings
Our marinade balances savory and aromatic notes to enhance the lean and slightly gamey flavor of elk without overpowering it.
| Ingredient | Amount | Purpose |
|---|---|---|
| Olive oil | 3 tablespoons | Adds moisture and richness |
| Worcestershire sauce | 2 tablespoons | Deep umami flavor |
| Fresh garlic | 3 cloves, minced | Pungent aromatic |
| Fresh rosemary | 1 tablespoon, chopped | Earthy herb accent |
| Fresh thyme | 1 tablespoon, chopped | Complements gamey meat |
| Salt | 1 teaspoon | Enhances natural flavors |
| Black pepper | ½ teaspoon, freshly ground | Adds subtle heat |
Additional Ingredients for Sauce or Sides
To complete our elk medallion recipe, we prepare a simple pan sauce and suggest side dishes that pair perfectly.
- Butter – 2 tablespoons, for finishing sauce
- Shallots – 1 small, finely chopped
- Red wine – ½ cup (preferably dry) for the pan sauce
- Beef or venison stock – ½ cup, adds richness to sauce
- Fresh parsley – 1 tablespoon chopped, for garnish
- Optional sides: roasted root vegetables, garlic mashed potatoes, sautéed mushrooms
Each ingredient is chosen to elevate the medallions’ natural qualities, making this dish a memorable centerpiece.
Equipment Needed
To prepare elk medallions perfectly, having the right equipment is essential. Each tool plays a vital role in achieving a tender, flavorful result with a beautiful sear and a well-balanced pan sauce. Below is a detailed list of the needed equipment along with their specific purposes in the recipe.
| Equipment | Purpose |
|---|---|
| Sharp Chef’s Knife | To trim and slice the elk tenderloin into even medallions |
| Cutting Board | To provide a stable surface for cutting the meat |
| Mixing Bowl | For combining the marinade ingredients and soaking the medallions |
| Cast Iron Skillet | Ideal for high heat searing of the elk medallions to lock in juices |
| Tongs | To easily flip and handle the medallions without piercing the meat |
| Meat Thermometer | To monitor the internal temperature ensuring perfect doneness |
| Small Saucepan | To prepare the red wine pan sauce with shallots and stock |
| Measuring Spoons | For precise measurement of herbs, salt, and pepper |
| Whisk or Fork | To blend marinade and sauce ingredients smoothly |
| Serving Plate | To rest the cooked medallions and allow juices to redistribute |
Using quality cast iron skillets guarantees an even, intense sear essential for locking in elk’s natural flavors. The meat thermometer safeguards against overcooking—a common issue with this lean cut—helping us hit the ideal medium rare temperature.
Let’s make sure all the equipment is cleaned and ready before beginning. This preparation speeds up the cooking process and keeps our kitchen workflow smooth.
Preparation
To create perfect elk medallions, we focus on precise preparation steps that maximize flavor and texture. Attention to detail in handling the meat, marinating, and readying sauces and sides sets the stage for a memorable meal.
Preparing the Elk Medallions
We start by trimming the elk tenderloin into uniform medallions about 1 to 1.5 inches thick. This ensures even cooking throughout. Using a sharp chef’s knife, we carefully remove any silver skin or excess fat for a tender bite. Next, we pat each medallion dry with paper towels to promote a perfect sear when cooking.
| Step | Action | Purpose |
|---|---|---|
| Trim tenderloin | Cut into 1–1.5 inch thick medallions | Uniform cooking |
| Remove silver skin | Trim tough connective tissue | Tender texture |
| Pat dry | Use paper towels to dry meat | Optimal browning and crust |
Marinating the Meat (If Applicable)
For flavor enhancement, we prepare a marinade that combines olive oil, Worcestershire sauce, fresh garlic, rosemary, thyme, salt, and black pepper. We place the elk medallions in a sealable bag and pour the marinade over, ensuring each piece is well coated. Refrigerating for at least 2 hours or overnight lets the aromatic herbs and savory marinade penetrate the meat deeply, complementing the elk’s natural taste without overpowering it.
Marinating tips:
- Use a glass or stainless steel container to avoid reactive flavors
- Turn meat occasionally for even absorption
- Remove medallions from marinade 30 minutes before cooking to come to room temperature
Preparing Sauce and Side Dishes
While the medallions marinate, we prepare a rich pan sauce and complementary sides. For the sauce, we finely chop shallots and melt butter in a skillet. We deglaze the pan with dry red wine, letting it reduce before adding beef or game stock. This reduction intensifies the flavors and creates a silky finish that pairs beautifully with the elk.
For sides, we recommend:
- Roasted root vegetables: carrots, parsnips, and potatoes tossed with olive oil, salt, and fresh herbs
- Garlic mashed potatoes: creamy with roasted garlic for depth and balance
This combination provides both earthy and creamy elements to accompany the lean, gamey elk medallions, rounding out a sophisticated and satisfying plate.
Cooking Instructions
Follow these steps carefully to achieve perfectly cooked elk medallions with a rich, flavorful finish. Precision in temperature and timing will highlight the unique, tender qualities of this lean game meat.
Searing the Elk Medallions
- Preheat your cast iron skillet over medium-high heat until it is smoking hot. A properly heated pan is essential for a good sear.
- Add 1 tablespoon of olive oil to the skillet and swirl to coat the surface.
- Place the marinated elk medallions in the pan, ensuring they do not touch to allow maximum browning.
- Sear each side for 2 to 3 minutes undisturbed. This seals in juices and creates a caramelized crust, locking in that signature savory flavor.
- Use tongs to carefully flip the medallions. Avoid pressing down on the meat to maintain juiciness.
Cooking to Desired Doneness
Achieving the perfect doneness is critical with elk medallions, which are lean and prone to becoming dry if overcooked.
| Doneness Level | Internal Temperature (°F) | Description | Cooking Time (Approx.) per side |
|---|---|---|---|
| Rare | 120 – 125 | Deep red center, very juicy | 2 minutes |
| Medium Rare | 130 – 135 | Warm red center, tender | 3 minutes |
| Medium | 140 – 145 | Warm pink center, firmer texture | 4 minutes |
| Medium Well | 150 – 155 | Slightly pink, firmer | 5 minutes |
- Use a meat thermometer to check the internal temperature to avoid guesswork.
- Remove the medallions from heat 1-2 degrees before your target temperature, as they will continue to cook while resting.
- Rest the elk medallions for 5 minutes covered loosely with foil. This redistributes juices for a tender bite.
Making the Sauce (If Included)
- After removing the medallions, reduce heat to medium-low.
- Add 2 tablespoons of butter to the skillet and let melt.
- Sauté 1 finely chopped shallot until translucent, about 2 minutes.
- Pour in ½ cup red wine and deglaze the pan by scraping up browned bits with a wooden spoon.
- Add ½ cup beef or venison stock; simmer until the sauce reduces by half and thickens slightly, about 5-7 minutes.
- Stir in 1 teaspoon fresh chopped rosemary and thyme for an aromatic herb finish.
- Season with salt and freshly ground black pepper to taste.
- Remove from heat and optionally whisk in 1 tablespoon cold butter for a glossy, rich texture.
- Spoon the sauce generously over the rested elk medallions just before serving.
Serving Suggestions
We want to make sure our elk medallions are presented as beautifully as they taste. Careful plating and complementary sides will enhance the natural richness and delicate flavor of this game meat, turning any meal into an impressive dining experience.
Plating the Elk Medallions
To highlight the tender texture and enticing sear of the elk medallions, arrange them evenly spaced on warm plates. Position each medallion slightly overlapping if serving multiple per plate. Drizzle the glossy pan sauce generously over and around the meat for a visually appealing sheen. Garnish with a sprig of fresh rosemary or thyme to echo the herbs used in the marinade.
We recommend serving the medallions atop a bed of creamy mashed potatoes or a colorful vegetable purée to add contrast and depth. The bright colors of roasted root vegetables add rustic charm and invite the diner to dig in.
Recommended Side Dishes and Garnishes
Pairing our elk medallions with carefully selected sides balances the meal and accentuates the meat’s unique flavor profile. Here are some of our top choices:
| Side Dish | Description | Why It Works |
|---|---|---|
| Garlic Mashed Potatoes | Creamy and buttery with a hint of roasted garlic | Soothing texture contrasts lean elk |
| Roasted Root Vegetables | Carrots, parsnips, and beets tossed in herbs and olive oil | Earthy sweetness complements game |
| Sautéed Mushrooms | Button or cremini mushrooms cooked with garlic and thyme | Adds umami depth and earthiness |
| Wild Rice Pilaf | Nutty wild rice with toasted almonds and dried cranberries | Offers texture and subtle sweetness |
| Fresh Herb Salad | Mixed greens with lemon vinaigrette and shaved Parmesan | Light and refreshing palate cleanser |
For garnishes, sprinkle flaky sea salt or cracked black pepper over the medallions just before serving to enhance the flavor bursts. A light drizzle of extra virgin olive oil or compound herb butter brings a final touch of indulgence.
“Presentation is key to elevating your elk medallion dish from excellent to unforgettable.”
By carefully selecting and plating our sides and garnishes, we ensure every bite celebrates the wild elegance of elk meat.
Storage and Leftover Tips
Proper storage of elk medallions ensures that we retain their rich flavor and tender texture for future meals. Follow these steps to keep your elk medallions fresh and delicious.
Cooling and Packaging
- Allow cooked elk medallions to cool to room temperature for no longer than two hours after cooking.
- Wrap the medallions tightly in aluminum foil or place them in an airtight container.
- For best results, divide leftovers into single-serving portions to minimize air exposure and maintain moisture.
Refrigeration Guidelines
- Store leftovers in the refrigerator at or below 40°F (4°C).
- Consume refrigerated elk medallions within 3 to 4 days for optimal taste and safety.
- Avoid leaving elk medallions unrefrigerated to prevent bacterial growth and spoilage.
Freezing for Longer Storage
If we want to enjoy elk medallions at a later date:
- Wrap each medallion individually in plastic wrap before placing them in a freezer-safe airtight container or a heavy-duty freezer bag.
- Label packages with the date of freezing.
- Elk medallions can be frozen for up to 3 months without significant loss of flavor or texture.
| Storage Method | Temperature | Duration | Packaging |
|---|---|---|---|
| Refrigeration | ≤ 40°F (4°C) | 3-4 days | Airtight container or foil |
| Freezing | 0°F (-18°C) or below | Up to 3 months | Plastic wrap + freezer bag |
Reheating Leftover Elk Medallions
- Reheat gently to maintain tenderness. Use a low heat setting on the stovetop or oven.
- Warm medallions in a covered skillet with a splash of broth or the reserved pan sauce to prevent drying out.
- Avoid microwaving when possible, as it can overcook the meat and make it tough.
Additional Tips
- Do not refreeze cooked elk medallions once they have been thawed.
- Use leftover elk medallions in recipes like elk medallion sandwiches, salads with a warm meat topping, or stroganoff for variety.
- Always check for any off odors, sliminess, or discoloration before consuming leftovers to ensure they are still safe to eat.
Conclusion
Elk medallions offer a unique and delicious way to enjoy game meat with a tender texture and rich flavor. By following the right preparation and cooking techniques, we can create a dish that impresses both in taste and presentation.
Pairing the medallions with complementary sides and a savory pan sauce truly elevates the meal, making it perfect for any occasion. With proper storage and reheating tips, we can also enjoy leftovers without losing quality.
Trying this recipe opens the door to new culinary adventures and adds a fresh twist to our dinner repertoire.
Frequently Asked Questions
What are elk medallions and how do they taste?
Elk medallions are tender cuts from elk tenderloin, known for their lean texture and slightly sweet, gamey flavor. They offer a rich taste that’s a unique alternative to traditional steak.
What ingredients are needed for elk medallions?
Key ingredients include elk tenderloin, olive oil, Worcestershire sauce, fresh garlic, rosemary, thyme, salt, and black pepper. Optional ingredients for the pan sauce include butter, shallots, red wine, and stock.
What equipment is essential for cooking elk medallions?
A sharp chef’s knife, a cast iron skillet for searing, and a meat thermometer are essential to ensure perfect doneness and flavor.
How should I prepare elk medallions before cooking?
Trim silver skin, cut into uniform medallions, pat dry, then marinate for at least 2 hours to enhance flavor without overpowering.
What is the best way to cook elk medallions?
Sear in a hot cast iron skillet without overcrowding. Cook to desired doneness using a meat thermometer, then let rest before serving to retain juices.
How do I make the pan sauce for elk medallions?
Use skillet drippings, add butter, shallots, red wine, and stock, then simmer with herbs until glossy and flavorful.
What side dishes pair well with elk medallions?
Ideal sides include garlic mashed potatoes, roasted root vegetables, sautéed mushrooms, wild rice pilaf, and fresh herb salad.
How should elk medallions be stored and reheated?
Store cooked medallions in the fridge at or below 40°F for 3-4 days or freeze up to 3 months. Reheat gently with broth or pan sauce to keep them tender.
Can leftover elk medallions be used in other recipes?
Yes, leftovers work well in stews, sandwiches, or salads. Always check for spoilage before reuse and avoid refreezing thawed meat.
What garnishes enhance elk medallions?
Fresh herbs, flaky sea salt, and a drizzle of olive oil add visual appeal and complement the bold elk flavor.