Entree: United States – Rocky Mountain West – Grilled Elk Medallions (Seared tender elk medallions seasoned with mountain herbs and finished with a juniper red-wine pan sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 1 1/2 lb (680 g) elk tenderloin, trimmed and cut into 8 medallions (approx. 2 oz / 56 g each)
- 2 tbsp (30 ml) olive oil
- 2 tsp (4 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tsp (6 g) crushed juniper berries
- 2 cloves garlic, minced (approx. 6 g)
- 2 tbsp (8 g) fresh thyme leaves, chopped
- 1 tbsp (4 g) fresh rosemary, finely chopped
- 2 tbsp (30 ml) unsalted butter
- 1 small shallot, minced (about 1 oz / 30 g)
- 1/2 cup (120 ml) dry red wine
- 1/2 cup (120 ml) beef or game stock
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 g) chopped fresh parsley for finishing
- Optional: 1 tsp (5 ml) high-proof whiskey for deglazing (omit if preferred)

Instructions

1. Pat the elk medallions dry and season evenly with 1 1/2 tsp kosher salt, 1/2 tsp black pepper, and the crushed juniper berries; let sit at room temperature 20–30 minutes.
2. Heat a grill or heavy cast-iron skillet over high heat until very hot. Brush medallions lightly with olive oil.
3. Sear medallions 2–3 minutes per side for medium-rare (internal ~125–130°F / 52–54°C), adjusting time for thickness; transfer to a warm plate and tent with foil to rest.
4. Reduce heat to medium; add butter to the pan and melt. Add shallot and garlic and sauté until softened, about 1–2 minutes.
5. Deglaze the pan with red wine, scraping up fond, and (if using) add the whiskey; simmer until wine is reduced by half, about 2–3 minutes.
6. Add stock and Worcestershire sauce, bring to a simmer, and cook until sauce is slightly reduced and coats the back of a spoon, about 3–4 minutes. Taste and season with remaining salt and pepper if needed.
7. Return medallions to the pan briefly to warm and spoon sauce over them for 30–60 seconds; finish with chopped thyme, rosemary, and parsley.
8. Plate medallions, spoon sauce over each, and serve immediately with rustic sides such as roasted potatoes or wild rice.