Seared Elk Medallions with Blackberry Balsamic Sauce

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Seared Elk Medallions with Blackberry Balsamic Sauce

If you still have some Elk backstraps in the freezer, this Seared Elk with Balsamic Sauce would be a great dish since fresh berries are now in season and are plentiful. The blackberries have a nice kick and complement the Elk. The bleu cheese crumbles also are great.

Although the recipe calls for “pan-seared” elk medallions, the medallions can also be grilled or broiled as long as you don’t overcook them. If elk is not readily available, try this with venison, beef tenderloin or pork loin. If you substitute pork, cook to an internal temperature of 145 degrees F.

Ingredients:

• 2 pounds well-trimmed Elk medallions, about 4 inches wide by 1/2 inch thick
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 cup blackberries, fresh or frozen
• 4 cups beef stock
• 1 tablespoon finely chopped shallot
• 1/2 teaspoon finely chopped garlic
• 1 teaspoon green peppercorns
• 1 tablespoon unsalted butter
• 1/2 cup balsamic vinegar
• 1/2 cup Pinot Noir wine
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/4 cup blue cheese crumbles

Preparation:

In a saucepan, bring blackberries and beef stock to a boil, reduce heat and simmer vigorously until reduced to 3 cups, about 8 to 10 minutes.

While stock is reducing, sauté shallot, garlic and green peppercorns in 1 tablespoon of unsalted butter in a small skillet until shallots are translucent, about 4 minutes.

Stir in balsamic vinegar, Pinot Noir wine and tarragon to the shallot mixture and bring to a boil, stirring occasionally. Simmer until vinegar is reduced to 1/2 cup, about 8 to 10 minutes.

Add the saucepan with the blackberries.

Using an immersion blender, blend the vinegar reduction and the reduced blueberry stock mixture until smooth.

Strain the sauce and keep warm while preparing the Elk. If necessary, thicken the sauce by stirring together the cornstarch and cold water and stirring this “slurry” mixture into a boiling sauce. (The sauce has to boil for the slurry to thicken.)

Season meat evenly with sea salt and freshly ground black pepper.

Heat olive oil in a large skillet over medium-high heat. Add meat and sear on each side, about 2-3 minutes each side. Cook the Elk only to medium rare, as most game meats toughen beyond 135 degrees F.

Arrange medallions on plates, spoon sauce over and top with blue cheese crumbles. I served them with individual potatoes au gratin and braised carrots.

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