Sunday night dinner for two: Salt and pepper crusted elk medallions cooked to medium-rare perfection. Sliced and served on a cheese toasted Kaiser roll with spring onions and a dollop of horseradish cream sauce.
A perfect ending to the weekend!
Serves 2
Ingredients
- 2 elk backstrap steaks, about 2 inches thick
- 3 green onions, chopped
- 1 tsp dried french tarragon
- 2 tbsp unsalted butter
- 4 slices Muenster cheese
- 2 kaiser rolls
- kosher salt + freshly ground pepper
Horseradish Cream Sauce
- 8 oz sour cream
- 3 tbsp cream style horseradish
- 1/2 tbsp Dijon mustard
Directions
Generously rub kosher salt and fresh ground pepper over all the elk steaks. Be sure to let meat come to room temperature before cooking.
In a bowl mix together the sour cream, horseradish and Dijon mustard. Place in refrigerator until you are ready to serve.
Preheat oven to 425 degrees.
Heat skillet over medium-high heat and melt 1 tablespoon butter. Add onions, dried tarragon and saute for 3-4 minutes. Remove onions and add the remaining butter to the pan. Place elk steaks in the skillet and cook until browned about 5-6 minutes. Turn and continue to cook on the other side for an additional 5-6 minutes. Remove from the heat and place skillet in oven for 5 minutes. Remove from oven and let rest for another 5 minutes before slicing.
While waiting for the meat to rest, slice kaiser rolls in half and add 2 slices of Muenster cheese to each roll. Place in oven until cheese is melted.
Thinly slice the steak against the grain and set on the kaiser roll. Top with onions and a generous amount of horseradish cream sauce.
Confused about the “2 – 6 inch backstrap medallions”
I’m working with venison backstrap; do you mean you need two, six inch long backstrap medallions? THose wouldn’t be medallions though….they’d be sections, right? Sorry if I’m being dense! Help?
Thank you for your feedback. I needed to update this recipe since it’s been over 5 years. Always appreciate fresh eyes.