Tender, juicy elk medallions recipe pieces, seared with garlic and rosemary is an elevated dish that’s deliciously comforting! But even though it’s sure to impress, this pan seared elk is easy to make in under 15 minutes with just 5 ingredients.
Similar to beef tenderloin, there are many great ways to cook elk. But this wonderfully simple pan seared elk medallions recipe is by far our favorite!
Thick, fork-tender cuts of elk are easy to cook in a heavy skillet on the stovetop. We add silky butter, smashed garlic, and fresh rosemary to really elevate the taste. Plus generous pinches of classic salt and pepper, of course.
All of that scrumptious flavor gets locked in when you sear the meat over high heat, making every bite juicy and delicious.
As if that doesn’t sound amazing enough: the 5-ingredient recipe comes together in only 10 minutes! So it is 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 as a comforting meal for date nights, dinner parties, or any special evening.
What are elk medallions
Elk are a type of deer, also generally known as venison. They are considered red meat, like beef – and although they are a different species than cow, the cuts of meat are similar.
Medallions come from the tenderloin, which is 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. These are just the right size for searing in a skillet two at a time.
Recipe 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, you need to thaw them first for this recipe. Thaw them overnight in the fridge or simply non the counter for couple hours. The refrigerator method is recommended.
Generously season elk steaks with salt and freshly ground black pepper. Melt butter in the pan. Cast iron skillet is the best but any other pan will work too.
make sure the skillet is on medium-high heat and add elk. Cook for 2 minutes on one side. Smash whole garlic cloves with the knife on the cutting board and add to the pan. Add couple rosemary springs as well.
Turn elk medallions and cook on the other side for another 2 minutes. Baste meat with butter during cooking. You may want to turn garlic as well so it doesn’t burn on one side.
In 4 minutes of cooking time medallions should be at medium rare. Rest for 5 minutes before cutting. The meat will be pink in the center.
If you like your meat more cooked, keep it on the pan longer. Its not recommended to cook elk so that it more than 150 degrees Fahrenheit internal temperature because it elk become dry and tough.
Remember that elk elk is very lean and once you overcook it there is no fat to keep it moist and juicy.
Frequently asked questions
Can you buy elk meat in the US?
Yes, elk is available to purchase fresh or frozen at specialty butchers or from online retailers.
Different retailers source the meat from either wild or farm raised elk, so choose whichever you prefer.
Most online shops deliver frozen cuts directly to your door within a couple of days from ordering.
Is elk meat expensive?
Elk steaks do tend to be a bit pricier than beef or pork. But really, not by that much. The cost of elk tenderloin is typically more or less than $20 per pound, which is similar to high-quality beef tenderloin.
What does elk taste like?
People often describe the taste of elk as fairly “gamey.” This term simply means that there is a lean yet sweet and rich flavor, with a bit of iron as well from the deeply red meat. Wild elk will taste more earthy from eating raw foliage like bark, leaves, and grass. However, farm raised elk tend to taste lighter and sweeter – almost like beef.
Is elk meat healthy?
Yes, elk is very lean and nutritious! It is even considered to be the healthiest of all red meat.
The low calorie meat has less fat and more protein than beef. It is also a terrific source of essential vitamins, like iron and zinc. So not only do you get a delicious meal from this elk medallions recipe, but a nutrient boost to boot!
At what temperature is elk tenderloin done?
Like other red meats, elk can be cooked to your desired level of doneness. Medium rare (the recommended minimum doneness) has an internal temperature of 125-130 degrees F.
130-135 degrees F is considered a good medium cook, and 135-140 degrees F is medium well.
Side dishes
Elk can be served with a large variety of side dishes. From simple white or brown rice or mashed or roasted potatoes to delicious baked green beans and steamed asparagus.
Make any vegetable side dish you want, steamed, roasted, grilled, fresh. Also try a simple garden salad, mix cherry tomatoes with sliced bell peppers and chopped onions. Add sliced cucumbers and drizzle olive oil with a touch of balsamic. Stir an d enjoy with your elk medallions.
Storage
Store leftover elk medallions in the air tight container in the fridge for up to 4 days.
Reheat. It will be tricky to reheat elk steaks and don’t cook it all the way through, especially if using microwave. Try to place medallions on the skillet and start heating it, checking internal temperature often. Once it reaches 125-130 degrees, pull elk out of the pan.
You may also like…
- Bison bolognese
- Air fryer pollock
- Turkey bacon wrapped jalapeno poppers
- Air fryer turkey nuggets
- Alfredo chicken wings
- Pulehu chicken
- Ninja foodi lamb chops
Hope you will like this elk medallions recipe as much as we do. Rate the recipe if you made it and leave a comment below if you have any questions or suggestions.
Yield: 2
Prep Time: 3 minutes
Cook Time: 4 minutes
Total Time: 7 minutes
Tender, juicy elk medallions recipe pieces, seared with garlic and rosemary is an elevated dish that's deliciously comforting! But even though it's sure to impress, this pan seared elk is easy to make in under 15 minutes with just 5 ingredients.
Ingredients
- 2 elk medallions
- 1 teaspoon salt
- 4 tablespoon butter
- 5 garlic cloves
- 2 strings rosemary
- freshly ground black pepper
Instructions
- Melt butter in the skillet over medium high heat. Season elk with salt and pepper on both sides.
- Add elk in to the skillet, also add smashed whole garlic cloves and rosemary. Cook for 2 minutes.
- Flip and cook for another 2 minutes, basting with butter.
Notes
Store leftover elk medallions in the air tight container in the fridge for up to 4 days.
Reheat. It will be tricky to reheat elk steaks and don't cook it all the way through, especially if using microwave. Try to place medallions on the skillet and start heating it, checking internal temperature often. Once it reaches 125-130 degrees, pull elk out of the pan.
Nutrition Information:
Yield: 2Serving Size: 1
Amount Per Serving:Calories: 346Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 123mgSodium: 1294mgCarbohydrates: 4gFiber: 1gSugar: 0gProtein: 27g
