I like to serve these tender elk steaks with a combination of roasted vegetables such as sliced beets, cubed potatoes, onions, mushrooms, 2 cloves of garlic and a sprig of rosemary. Toss the vegetables with a few tablespoons of olive oil and season with kosher salt and freshly ground black pepper. Add the vegetables to a non stick baking sheet and bake for 30-40 minutes at 425 degrees.