Pan-Seared Elk Medallions with Forest Mushroom Sauce
Tender elk medallions seared to perfection and served with a rich, earthy mushroom sauce inspired by Mid-America flavors. This american-inspired beef ready in about 35 minutes blends about 6 oz each elk medallions, olive oil, unsalted butter into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces, about 6 oz each elk medallions
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 2, finely minced shallots
- 3, minced garlic cloves
- 8 oz, sliced mixed forest mushrooms
- 1/2 cup dry red wine
- 1 cup beef broth
- 1 tsp, chopped fresh thyme
- to taste salt
- to taste black pepper
Instructions
- Step 1: Pat 4 elk medallions dry and season both sides with salt and black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the elk medallions and sear for 3 minutes per side until medium-rare. Remove medallions and keep warm.
- Step 2: In the same skillet, reduce heat to medium and add 2 tbsp unsalted butter, 2 finely minced shallots, and 3 minced garlic cloves. Sauté for 2 minutes until fragrant and softened.
- Step 3: Add 8 oz sliced mixed forest mushrooms to the skillet and cook for 5 minutes until they release moisture and begin to brown.
- Step 4: Pour in 1/2 cup dry red wine and simmer for 3 minutes, scraping up any browned bits, until wine reduces by half.
- Step 5: Stir in 1 cup beef broth and 1 tsp chopped fresh thyme, simmering for 5 minutes until the sauce thickens and coats the back of a spoon.
- Step 6: Return elk medallions to the skillet to warm through for 1 minute, spoon the mushroom sauce over them, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Elk Medallions with Forest Mushroom Sauce take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Elk Medallions with Forest Mushroom Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Elk Medallions with Forest Mushroom Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Elk Medallions with Forest Mushroom Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Elk Medallions with Forest Mushroom Sauce?
American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
