Sunday night dinner for two: Salt and pepper crusted elk medallions cooked to medium-rare perfection. Sliced and served on a cheese toasted Kaiser roll with spring onions and a dollop of horseradish cream sauce.
A perfect ending to the weekend!
- 2 – 6 inch backstrap medallions
- 3 Spring onions sliced
- 1 teaspoon dried tarragon
- 2 tablespoons butter
- 4 slices Muenster cheese
- 2 Kaiser rolls
- Kosher salt
- Fresh ground pepper
Horseradish Cream Sauce
- 8 oz sour cream
- 3 tablespoons cream style horseradish
- 1/2 tablespoon Dijon mustard
- Generously rub kosher salt and fresh ground pepper over all the elk medallions. Be sure to let meat come to room temperature before cooking.
- In a bowl mix together the sour cream, horseradish and Dijon mustard. Place in refrigerator until you are ready to serve.
- Preheat oven to 425 degrees.
- Heat skillet over medium-high heat and melt 1 tablespoon butter. Add spring onions, dried tarragon and saute for 3-4 minutes. If you don’t have spring onions substitute with green onions. Remove onions and add the remaining butter to the pan. Place elk medallions in pan and cook until browned about 5-6 minutes. Turn and continue to cook on the other side for an additional 5-6 minutes. Remove from the heat and place skillet in oven for 5 minutes. Remove from oven and let rest for another 5 minutes.
- While waiting for the meat to rest, slice kaiser rolls in half and add 2 slices of Muenster cheese. Place in oven until cheese is melted.
Slice each elk medallion 1/4 inch thick and serve on toasted kaiser rolls. Top with onions and a generous dollop of horseradish cream sauce. Enjoy!