The Elk Backstrap Sandwich

The Elk Backstrap Sandwich

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!

Serves 2

Ingredients

  • 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

Directions

  1. Generously rub kosher salt and fresh ground pepper over all the elk medallions. Be sure to let meat come to room temperature before cooking.
  2. In a bowl mix together the sour cream, horseradish and Dijon mustard. Place in refrigerator until you are ready to serve.
  3. Preheat oven to 425 degrees.
  4. 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.
  5. 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!

The Elk Backstrap Sandwich

Marinade elk with Kosher salt and fresh ground pepper.

The Elk Backstrap Sandwich

Horseradish cream sauce and spring onions.

The Elk Backstrap Sandwich

Season elk medallions with Kosher salt and fresh ground pepper.

The Elk Backstrap Sandwich

Medium-rare salt and pepper crusted elk backstrap.

The Elk Backstrap Sandwich

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.

Yum

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