These Elk Medallions and Vegetables are straightforward and super delicious.
My husband and I were gifted some wild elk medallions. We have been storing them in the freezer, stewing over all the possibilities of delicious recipes we could use them in. Since neither of us had ever eaten elk, we decided to do something simple to draw the flavor of the elk out without altering it. We wanted to know exactly how the meat tasted.
And oh my. It was good.
This recipe uses a cast iron skillet to perfectly crisp up, but also leave tender, all of the main ingredients. The potatoes were perfect. The asparagus absolutely delightful. And I cannot forget the elk. Amazing.
I like my potatoes extra crispy and my asparagus on the verge of burnt, so if you don’t like that, cook them a little less than what I have said. This recipe won’t disappointment. Enjoy!
Elk Medallions and Vegetables
- 4 elk medallions
- 1 lb small Yukon potatoes quartered
- 1 bunch asparagus
- 3 T extra virgin olive oil
- salt to taste
- pepper to taste
- 4 sprigs fresh thyme
- 5 cloves garlic heavily crushed
- 1 stick unsalted buter
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 1/4 tsp rosemary dried
- Combine herb butter ingredients in a small bowl until fully mixed.
- Salt and pepper elk medallions generously and place back in fridge while vegetables cook.
- If you have not already done so quarter your potatoes.
- Put 3 T extra virgin olive oil in the skillet, or enough to coat the bottom.
- Heat over medium heat until shimmering.
- Add potatoes and sprinkle with kosher salt and pepper.
- Cook for 20 minutes covered. Do not disturb.
- Add asparagus, half of butter mixture, garlic, and thyme. Toss and cook until crisp ~10-15 minutes.
- Add elk medallions and cover with the rest of the butter mixture. Cook about 3-4 minutes per each side basting with the butter.
- You should pull the steaks at around 125°F and let rest for around ten minutes to get to medium rare. A instant read thermometer is very helpful for this.
- Pull the skillet off the heat and enjoy!