Elk Tenderloin Medallions

Pan-Seared Elk Medallions with Garlic Herb Butter

Servings: 2–3
Prep Time: 10 minutes
Cook Time: 8–10 minutes

Ingredients

• 1 lb elk tenderloin or backstrap, cut into 1½–2 inch thick medallions

• 2 tbsp olive oil (or avocado oil)

• 2 tbsp butter (divided)

• 2 cloves garlic, minced

• 1 tsp fresh rosemary, chopped (or thyme)

• Salt and freshly cracked black pepper

• Optional: splash of red wine or beef stock for pan sauce

Instructions

1. Prep the Elk

   • Pat medallions dry with paper towels—this helps get a great sear.

   • Season generously with salt and pepper on all sides. Let them sit at room temperature for 15–20 minutes before cooking (helps with even cooking).

2. Sear the Medallions

   • Heat olive oil in a large skillet (cast iron works best) over medium-high heat until shimmering.

   • Place elk medallions in the skillet without overcrowding.

   • Cook for 2–3 minutes per side for medium-rare, depending on thickness. Elk is very lean—avoid overcooking.

3. Make the Garlic Herb Butter

   • Reduce heat to medium. Add 1 tbsp butter, garlic, and rosemary/thyme to the skillet.

   • Spoon the melted, fragrant butter over the medallions for 1–2 minutes (basting).

4. Optional Pan Sauce

   • Remove elk to a warm plate to rest.

   • Add the remaining 1 tbsp butter and a splash of red wine or beef stock to the skillet.

   • Scrape up browned bits and reduce sauce for 1–2 minutes. Pour over medallions.

5. Serve

   • Plate medallions, drizzle with sauce (if using), and serve with roasted vegetables, mashed potatoes, or a wild rice blend.

💡 Pro Tip: For an even more tender and flavorful result, marinate the medallions for 1–2 hours in olive oil, garlic, and herbs before cooking, but keep the marinade light so it doesn’t overpower the elk’s delicate flavor.