Seared Elk Medallions with Blackberry Balsamic
Seared Elk Medallions with Blackberry Balsamic
Description
Elegant elk medallions seared until deeply browned and finished with a bold blackberry balsamic reduction. The result is a perfectly balanced dish—deep, savory, and slightly sweet—built to highlight the natural richness of elk with a clean, luxurious finish.
Recipe Overview
Servings: 2–3
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Ingredients
1½ pounds elk medallions (or tenderloin, cut into thick portions)
2 tablespoons olive oil
1 teaspoon kosher salt
¾ teaspoon freshly cracked black pepper
2 cloves garlic, minced
½ cup Blackberry Dark Balsamic Vinegar
1 tablespoon butter (optional, for finishing)
Optional garnish: fresh thyme or chopped parsley
Instructions
• Pat elk medallions dry with paper towels and season evenly with salt and pepper.
• Heat the olive oil in a heavy skillet over medium-high heat until shimmering.
• Add elk medallions and sear for 3–4 minutes per side, depending on thickness, until a deep crust forms and the internal temperature reaches your desired doneness (medium-rare recommended).
• Remove elk from the pan and let rest on a plate.
• Reduce heat to medium and add minced garlic to the same pan. Sauté briefly until fragrant, about 30 seconds.
• Pour in Blackberry Dark Balsamic Vinegar, scraping up any browned bits from the pan.
• Let the balsamic simmer and reduce for 3–5 minutes until thickened into a glossy sauce.
• Stir in butter (if using) for a smooth, rich finish.
• Return elk medallions to the pan briefly to coat in the sauce, or plate and spoon the reduction over the top.
• Garnish with fresh thyme or parsley and serve immediately.
Chef’s Tip
Elk is very lean, so avoid overcooking. A quick, hot sear with a short rest keeps the meat tender and juicy while allowing the balsamic reduction to provide richness and balance.
Flavor Variations
• Use Fig Dark Balsamic for a deeper, more jammy and rich finish
• Swap Blackberry for Bordeaux Cherry Balsamic for a refined, wine-like flavor
• Use Black Truffle Extra Virgin Olive Oil for a deeper, more luxurious finish
• Try Garlic & Roasted Chili Fused Olive Oil for a bolder savory profile with gentle heat
Pairings
Serve with mashed potatoes, roasted root vegetables, wild rice, or a simple arugula salad with goat cheese and walnuts. A glass of red wine or a bold non-alcoholic berry reduction pairs beautifully.
Recipe Notes
Allow elk to come to room temperature before cooking for more even searing. Resting the meat after cooking is essential to retain juices and maximize tenderness.
