Elk Medallions and Vegetables
Delicious Elk Medallions cooked on a cast iron skillet with potatoes and asparagus.
Servings: 4
Equipment
Ingredients
- 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
Herb Butter
- 1 stick unsalted buter
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 1/4 tsp rosemary dried
Instructions
- 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!