Elk Medallions with Crème fraîche Mustard Sauce

Elk Medallions with Mustard Creme Fraiche Sauce
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This is an easy but elegant wild game dinner recipe. These elk backstrap medallions are simply pan seared with a light seasoning of ground peppercorns, coriander, pink sea salt and a splash of olive oil. Then cooked to a perfect medium-rare, sliced thin and served with a silky smooth but slightly tart sauce that combines only three ingredients: Crème fraîche, whole grain mustard and fresh ground horseradish. Serve with a side salad, sautéed beets (like I did) or a large loaf of sourdough bread. ~Enjoy

Crème fraîche is just a fancy name for a higher fat sour cream. I loved using it because it won’t curdle when heated and maintains a smooth and silky texture.

You can easily substitute venison or antelope in place of the elk.

Elk Backstrap Medallions

Using a mortar and pestle or a pepper grinder, crush whole peppercorns until medium coarse. Combine peppercorns with the coriander and salt. Brush each side of the elk backstrap with olive oil and lightly season. Let marinade for 30 minutes. Heat a large cast iron skillet over medium heat and add butter. When the skillet is hot and butter starts to brown, add the elk and brown for about 3-4 minutes. Turn and repeat. Remove the elk and set aside. Loosely cover with foil and let rest for 10 minutes. Slice and serve with the Crème fraîche mustard sauce.

  • 6 – 2 inch thick elk backstrap steak medallions
  • 2 teaspoons olive oil
  • 2 teaspoons peppercorns or ground pepper
  • 2 teaspoons coriander
  • 1 teaspoon pink sea salt or kosher salt
  • 2 tablespoons butter

Crème fraîche Mustard Sauce

Heat a skillet over low-medium heat and warm Crème fraîche until smooth. Add whole grain mustard, fresh ground horseradish and gently stir together until combined. Serve over or alongside thinly sliced elk backstrap medallions.

  • 7.5 ounce Crème fraîche
  • 2 tablespoons whole grain mustard
  • 1 tablespoon fresh ground horseradish

By the way… We have had great success with our published “Wild Game Cuisine Cookbook: a collection of wild game recipes featuring elk, venison, antelope, bison and waterfowl.Featuring over 100+ wild game recipes from my personal collection. This is a perfect gift for the sportsman or sportswoman who loves to cook.  ~ Kristy

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Elk Medallions with Mustard Creme Fraiche Sauce

Aging our elk backstraps for 3 weeks in the refrigerator before trimming and freezing. I love using my Relatree Outfitters® 10 piece game processing knife set from WESTON.

Elk Medallions with Mustard Creme Fraiche Sauce

Combine peppercorns with the coriander and salt. Brush each side of the elk backstrap with olive oil and lightly season. Let marinade for 30 minutes.

Elk Medallions with Mustard Creme Fraiche Sauce

When the skillet is hot and butter starts to brown, add the elk and brown for about 3-4 minutes. Turn and repeat. Remove the elk and set aside. (NOTE: use a digital thermometer if you prefer your meat to be more done.)

Elk Medallions with Mustard Creme Fraiche Sauce

Elk Medallions with Mustard Creme Fraiche Sauce

Elk Medallions with Mustard Creme Fraiche Sauce

Elk Medallions with Mustard Creme Fraiche Sauce

Two days of scouting and three days of hunting proved to be successful for filling up the freezer with 2 Nevada Cow Elk. It was an amazing adventure and one that will not be forgotten. Never have we pulled off a double and been successful. Two cows down at the same time and double the work. Over eight hours of quartering and packing out, but all worth it for another few years of elk meat. Thank you … thank you … thank you!

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