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 g
1 Tbsp. Butter
Honey Rosemary Butter
1 Tbsp. Honey
3 Sprigs of Fresh Rosemary
3 Tbsp. unsalted butter
2 tsp. Apple Cider Vinegar
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.
2.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. 3.Lower heat to medium-low. Add honey and apple cider. Stir in additional butter and remove from heat.Remove the cooked rosemary sprigs. 4. Serve medallion on a plate. Spoon over some Honey Rosemary Butter and garnish with a fresh rosemary sprig.
