Fall Recipe
Seared Elk Medallions with Juniper & Cranberry Pan Sauce
Bright, woodsy pan sauce complements ultra-lean elk for a fast, elegant fall dinner.
Time: 30 min
Difficulty: Intermediate
Serves: 2–3
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Elk Medallions
Shop the ingredients
| Ingredient | Qty | Buy |
|---|---|---|
| Elk Medallions or Tenderloin, 2-inch pieces | 1 lb | Shop Elk Tenderloin |
| Kosher salt and black pepper | to taste | Pantry |
| Neutral oil | 1 tbsp | Pantry |
| Unsalted butter | 1 tbsp | Dairy |
| Shallot, minced | 1 small | Produce |
| Juniper berries, lightly crushed (optional) | 1 tsp | Pantry |
| Low-sodium beef stock | 1/3 cup | Pantry |
| Cranberry juice (or 2 tbsp cranberry jelly) | 1/3 cup | Pantry |
| Dijon mustard | 1 tsp | Pantry |
View All Elk Cuts →
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Directions
- Pat elk dry and season. Heat a skillet over medium-high; add oil.
- Sear medallions 1–2 minutes per side to medium-rare; transfer to a warm plate.
- Add butter and shallot; sauté 30 seconds. Stir in juniper, stock, and cranberry; simmer to reduce by half.
- Whisk in Dijon. Return any juices from the plate; simmer 30 seconds. Spoon over elk.
Chef Tips
- Elk is very lean; aim for medium-rare and rest briefly to retain juices.
- Lightly crush juniper with the flat of a knife to release aromatic oils.
- If the sauce tastes sharp, finish with a small knob of butter off heat.
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Related cuts & pairings
Elk Tenderloin
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