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Recipe:Pan Seared Elk Medallions with Honey Rosemary Butter
- Prep time: 5 minutes
- Cook time: 10 minutes
These are special. Tender, juicy and rich, elk medallions are a beautiful alternative centerpiece to the go-to red meat dishes. Paired with this light, fragrant honey rosemary butter to bring out their earthiness, and you're sitting in front of a simply gorgeous meat.
Ingredients
-
Elk Medallions, thawed
QTY 1 lb.
-
Coarse Sea Salt
QTY ½ tsp.
-
WFF Black Peppercorns
QTY ¼ tsp.
Butter
QTY 1 Tbsp.
Honey
QTY 1 Tbsp.
Sprigs of Fresh Rosemary
QTY 3
Unsalted Butter
QTY 3 Tbsp.
Apple Cider Vinegar
QTY 2 tsp.
-
WFF Coarse Sea Salt, to taste
-
WFF Black Peppercorns, to taste
Cooking
Directions
Season Elk with salt and black pepper. Preheat a sautéing pan with 1 Tbsp. butter to medium-high heat. Add 2 rosemary sprigs and stir with butter to flavor.
Add Elk medallions and pan sear for 1-2 minutes on each side, spooning some butter from the pan over the medallions. Remove from heat. Internal temperature should read 125 -130°F for medium-rare. Remove from pan and cover with foil.
Lower heat to medium-low. Add honey and apple cider. Stir in additional butter and remove from heat.Remove the cooked rosemary sprigs.
Serve medallion on a plate. Spoon over some Honey Rosemary Butter and garnish with a fresh rosemary sprig.