Description
A delicious recipe for elk medallions cooked in a flavorful sage butter sauce.
Ingredients
Scale
- 2 pounds elk loin, cut into 1-inch thick medallions
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 tablespoons unsalted butter
- 2 tablespoons fresh sage, chopped (or 1 tablespoon dried sage)
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
Instructions
- Preheat a large skillet over medium-high heat. Add olive oil and allow it to heat until shimmering.
- Season the elk medallions with salt and pepper on both sides.
- Place the medallions in the skillet in a single layer, cooking for about 3-4 minutes on each side for medium-rare, or until desired doneness. Remove the medallions from the skillet and set aside on a plate.
- In the same skillet, reduce the heat to medium and add the butter. Once melted, add the chopped sage and minced garlic, stirring for about 1 minute until fragrant.
- Pour in the chicken broth and lemon juice, scraping the bottom of the skillet to release any browned bits. Let the sauce simmer for 2-3 minutes until slightly thickened.
- Return the elk medallions to the skillet, spooning the sauce over them. Cook for an additional 1-2 minutes to warm through.
- Serve immediately, drizzling extra sauce over the medallions.
Notes
- For a richer flavor, add a splash of red wine to the sauce after the garlic and sage, allowing it to reduce before adding the broth.
- Serve with roasted vegetables or mashed potatoes for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: varies
- Fat: 20g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 40g
- Cholesterol: varies
Keywords: Elk Medallions in Sage Butter Sauce