Seared Elk Medallions with Blackberry Balsamic

Description

Lean elk medallions are quickly seared in Arbequina Extra Virgin Olive Oil and served with a savory Blackberry Dark Balsamic pan sauce built from shallot, broth, and Dijon. A light finish of Black Truffle Extra Virgin Olive Oil adds earthy depth without overpowering the clean flavor of the elk.

Recipe Overview

Servings: 3–4
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: About 25 minutes

Ingredients

1½ pounds elk tenderloin or loin, cut into 1½- to 2-inch-thick medallions
1½ tablespoons Arbequina Extra Virgin Olive Oil
1 teaspoon kosher salt
¾ teaspoon freshly ground black pepper
1 small shallot, finely minced
⅓ cup low-sodium beef or game broth
¼ cup Blackberry Dark Balsamic, divided
1 teaspoon Dijon mustard
1 teaspoon Black Truffle Extra Virgin Olive Oil, plus more only if desired
1 tablespoon cold unsalted butter, optional
Optional garnish: fresh thyme or chopped parsley

Instructions

• Pat the elk medallions thoroughly dry with paper towels. Season evenly with kosher salt and black pepper.

• Heat a heavy skillet, preferably cast iron or stainless steel, over medium-high heat. Add the Arbequina Extra Virgin Olive Oil and heat until shimmering.

• Add the elk medallions without crowding the skillet. Sear undisturbed for about 2–3 minutes on the first side, until deeply browned. Turn and cook the second side for about 2–3 minutes, adjusting the time for thickness.

• Begin checking the internal temperature early with an instant-read thermometer. Remove each medallion from the skillet as soon as the thickest portion reaches at least 145°F. Transfer to a plate and let rest for at least 3 minutes.

• Reduce the heat to medium. Add the minced shallot to the skillet and cook for about 1 minute, stirring frequently, until softened and fragrant.

• Pour in the broth and scrape up the browned bits from the bottom of the skillet. Stir in 3 tablespoons Blackberry Dark Balsamic and the Dijon mustard.

• Simmer gently for about 2–3 minutes, until the sauce has reduced slightly and lightly coats the back of a spoon. Do not reduce it to a thick or sticky syrup.

• Remove the skillet from the heat. Stir in the remaining 1 tablespoon Blackberry Dark Balsamic. If using, swirl in the cold butter until smooth and glossy.

• Slice or plate the rested elk medallions. Spoon the blackberry-balsamic pan sauce over and around the meat, then finish very lightly with about 1 teaspoon Black Truffle Extra Virgin Olive Oil. Garnish with fresh thyme or parsley if desired and serve immediately.

Chef’s Tip

Elk is exceptionally lean, so temperature matters more than a fixed cooking time. Sear quickly, check each medallion individually, and remove it as soon as the thickest portion reaches 145°F. Build the sauce while the elk rests rather than returning the meat to the hot skillet, which helps preserve tenderness. Add Black Truffle Extra Virgin Olive Oil only at the finish so its aroma stays expressive.

Flavor Variations

• Fig Dark Balsamic can replace Blackberry Dark Balsamic for a deeper, rounder fruit profile with a more jammy finish.
• Bordeaux Cherry Balsamic can replace Blackberry Dark Balsamic for dark cherry richness and a more wine-like character.
• Garlic & Roasted Chili Fused Olive Oil can replace the Arbequina Extra Virgin Olive Oil for a savory version with noticeable roasted-chile heat; use it according to your preferred heat level.
• For an even more truffle-forward presentation, add only a few extra drops of Black Truffle Extra Virgin Olive Oil at the table rather than increasing the amount used during cooking.

Pairings

Serve with mashed potatoes, creamy polenta, wild rice, roasted carrots, roasted parsnips, Brussels sprouts, sautéed mushrooms, or an arugula salad with goat cheese and toasted walnuts.

Build Your Plate

Turn these blackberry balsamic elk medallions into an elegant dinner

Pair the lean, deeply seared elk with a creamy or earthy side, roasted vegetables, and the savory blackberry pan sauce for a balanced plate that feels refined without becoming heavy.

Finished Meal

Seared elk medallions with Blackberry Dark Balsamic pan sauce, creamy mashed potatoes, roasted root vegetables, and a light Black Truffle Olive Oil finish

Protein

Elk tenderloin or loin medallions quickly seared in Arbequina Extra Virgin Olive Oil and rested after reaching 145°F

Vegetables & Sides

Mashed potatoes, polenta, wild rice, roasted carrots or parsnips, Brussels sprouts, mushrooms, or arugula with goat cheese and walnuts

Flavor Pairing

Blackberry Dark Balsamic adds dark berry acidity, while Black Truffle Extra Virgin Olive Oil contributes earthy depth as a light finishing oil

Recipe Notes

Blackberry Dark Balsamic works particularly well with lean game because its dark berry character adds richness and acidity without requiring a heavy sauce.

The sauce uses broth and Dijon rather than reducing a large quantity of balsamic by itself. This creates a more balanced pan sauce and keeps the Blackberry Dark Balsamic from becoming overly concentrated or sweet.

Arbequina Extra Virgin Olive Oil is used for searing because its clean, versatile flavor lets the elk remain the focus. Black Truffle Extra Virgin Olive Oil is reserved for finishing because its aroma is more expressive when added after cooking.

Whole cuts of venison-style game such as steaks and roasts should reach at least 145°F. Use an instant-read thermometer rather than judging doneness by color alone, especially with very lean game.