Old Timber Outdoors
More elk recipes

Elk tenderloin (inner loin)

Elk Tenderloin Medallions with Peppercorn Cream Sauce

Pepper-crusted elk tenderloin medallions seared hot in cast iron and pulled at medium-rare, with a quick pan sauce of shallot, stock, Dijon and cream.

Serves
4
Hands-on
25 min
Total
45 min
Skill
Some experience

Cooks on: Stovetop · Dinner

Ingredients

  • 1½ lbElk tenderloin (inner loin), silver skin removed, cut into 1½-inch medallions
  • 1 tbspBlack pepper, coarsely cracked
  • 1¼ tspSalt, kosher, plus a pinch for the sauce
  • 3 tbspButter, divided
  • 1Shallot, finely minced
  • ½ cupHeavy cream
  • 2 tbsp high-heat fat, such as avocado oil, canola oil or beef tallow
  • ½ cup beef or game stock
  • 1 tsp Dijon mustard

You'll need

  • Stovetop
  • Large skillet, ideally cast iron
  • Instant-read thermometer

Contains

Dairy. Dijon mustard is itself a common allergen for some people. Check stock labels for soy or wheat.

Method

  1. Pat the elk tenderloin medallions very dry. Season all sides with the salt, then press the cracked pepper firmly into both cut sides. Let them sit about 20 minutes while you mince the shallot and measure the sauce.
  2. Heat the skillet over medium-high heat for 4 to 5 minutes, then add the high-heat fat and swirl. It is ready when it shimmers and the first wisp of smoke appears.
  3. Lay the medallions in with space between them. Sear without moving them 2 to 3 minutes, until a deep brown crust releases easily, then turn and sear the second side 2 minutes.
  4. Turn the heat down to medium-low and wait 30 seconds. Add 1 tbsp of the butter and, when it foams, spoon it over the medallions for about 1 minute, turning them once. Check the thickest one through the side with an instant-read thermometer and take each off the heat at 125 to 130°F; pull 1½-inch pieces at the low end. Rest them on a warm plate 5 minutes, where they rise to about 130 to 135°F, rosy medium-rare.
  5. While they rest, pour off all but a thin film of fat and any burnt pepper. Over medium heat, add the remaining 2 tbsp butter and the shallot and cook 1 minute, stirring. Pour in the stock and scrape up the browned bits, then simmer until reduced by half, about 2 minutes.
  6. Lower the heat, whisk in the cream and the Dijon mustard and simmer gently until the sauce lightly coats a spoon, 2 to 3 minutes. Pour in the juices from the resting plate, add a pinch of salt, and taste.
  7. Spoon the sauce onto warm plates, set the medallions on top so the crust stays crisp, and serve right away.

When it's done: off the heat at 125 to 130°F, 130 to 135°F after resting (medium-rare)

Take the elk off the heat at 125 to 130°F in the thickest part, then rest it. It keeps rising about 3 to 5°F, to 130 to 135°F: rosy, juicy medium-rare. Thicker pieces carry over more, so pull them at the low end. Minutes are only a guide; the thermometer decides. Elk is very lean and turns firm past 140°F.

If it goes wrong

Pepper crust falling off
The meat was wet or the medallions were moved too soon. Dry them well and let the crust set before turning.
Sauce breaking or greasy
It boiled too hard after the cream went in. Lower the heat and whisk in a spoonful of stock.
Too peppery or bitter
Loose pepper scorched in the pan. Shake off loose pepper before searing and pour off the burnt bits before making the sauce, or use 2 tsp instead of 1 tbsp.
Over 140°F and firm
Elk tenderloin is tiny and lean and overcooks in a minute. Start checking right after the sear and trust the thermometer, not the clock.

Leftovers. Best right away. Refrigerate leftovers within 2 hours; slice cold for sandwiches, or warm gently in the sauce so the meat does not overcook.