Elk Medallions with Morel Cream Sauce
Pan-seared elk loin medallions finished with a rich cream sauce built from spring morel mushrooms foraged in Idaho's forests.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 450 kcal
Equipment
- •Cast iron skillet
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 450 kcal
- fat
- 30
- carbs
- 8
- protein
- 34
- calories
- 450
Instructions
- 1
Sprinkle salt and pepper over the elk medallions.
- 2
Melt 1 tablespoon butter in a skillet over medium-high heat. Cook medallions 2-3 minutes per side for medium-rare, then set aside to rest.
- 3
Melt the remaining butter in the same skillet. Cook the shallot until it turns soft.
- 4
Add the morels to the pan. Cook until browned, about 4 minutes.
- 5
Pour in the white wine and scrape up the browned bits from the bottom. Simmer for 2 minutes.
- 6
Stir in the cream and thyme. Simmer until the sauce thickens slightly.
- 7
Put the elk medallions back into the pan briefly to warm them through.
- 8
Spoon the morel cream sauce over the medallions. Serve right away.
Chef's tips
Soak fresh morels briefly in salted water to remove dirt. Pat them dry before cooking so they brown nicely.
Storage
Refrigerate elk and sauce separately for up to 2 days.
Reheating
Reheat gently in a covered skillet over low heat to avoid overcooking the meat.
Common mistakes to avoid
- •Cooking lean elk past medium-rare, which makes the meat tough.
- •Not washing the morels well, which leaves grit in the sauce.
Serving suggestions
Cooked Elk Medallions with Morel Cream Sauce?
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