Seared Elk Medallions with Oniony Reduction

Elk is having a moment. It's hearty, flavorful and full of health benefits. So the next time you have a moment to cook elk, give this elk medallions recipe a try.

What are elk medallions, you might ask? These super tender cuts of meat are from the tenderloin—the most delicate part of the animal. There's not much marbling and no bone to contend with. But, it's simple to cook and boasts a smooth, luscious texture with hearty flavor.

Frontière Natural Meats now offers elk medallions, a beautiful and tender cut of meat that is easy to cook. In this recipe, you'll start by searing the steaks over high heat, then letting them rest in an oniony tomato and beef broth reduction to finish off. We recommend cooking elk to least 135 degrees Fahrenheit for medium rare, and as always. 

Find many more elk meat recipes on our website. 

Elk Ribeye Steak Recipe

Serves 2-4

Ingredients 

1 16-oz. package of elk medallions

Freshly ground sea salt and freshly ground black pepper

1 Tbsp butter

1 Tbsp olive oil

1 yellow onion, diced

1 Tbsp tomato paste

1 Tbsp minced garlic

1 cup of beef broth

Method

Let medallion sit at room temperature for 30 minutes. Season with salt and pepper on both sides.

Place a large sauce pan over high heat. Add butter and oil. Add the elk medallions and sear for 2-3 minutes per side. Remove the steaks form the pan and allow to rest.

Add the diced onion to the pan. Sauté until soft and translucent, about 5 minutes. Then, add 1 tablespoon of tomato paste and one clove of minced garlic and stir. Add beef broth and stir to combine together. Allowed to reduce for about 5 minutes while simmering over medium heat. 

Add the elk back to the pan. Cover immediately and remove from heat. Allow to sit in the pan for about 10 minutes. 

Serve with rice and vegetables, spooning pan sauce over the steak as desired.