Colorado Elk Medallion Occasion Plate
Colorado Rocky Mountain hunting tradition reading thick elk tenderloin medallions seared hard in browned butter with juniper berries and rosemary, plated with sauteed wild mushrooms, parsnip puree, and a huckleberry red wine reduction for the Mountain West main event occasion dinner.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat elk medallions dry, bring to room temperature 20 minutes. Peel and cube parsnips into 3cm pieces. Tear oyster and chanterelle mushrooms by hand, slice shiitake. Finely chop shallot, mince 6 garlic cloves, smash the remaining 2. Crush juniper berries. Pick rosemary and thyme leaves.
Simmer
Bring parsnips and vegetable stock to a boil over high heat 3 minutes. Drop to medium, cover, cook 18–20 minutes until very tender. While parsnips cook, heat 2 tbsp oil and 20g butter over medium-high 90 seconds. Working in batches if needed to avoid crowding, add wild mushrooms in a single layer 4 minutes undisturbed until edges char. Toss 3 minutes more with smashed garlic, half thyme, and 0.5 tsp salt.
Build 1
Strain parsnips, reserving 120ml liquid. Pass through ricer or mash smooth. Heat milk and 30g butter over low 90 seconds. Beat into parsnips with reserved liquid, 0.5 tsp salt, and 0.5 tsp pepper until smooth and creamy.
Sear
Press crushed juniper, half rosemary, 0.5 tsp salt, and 0.5 tsp pepper into both faces of medallions. Heat remaining 2 tbsp oil in a large pan over high 2 minutes. Lay medallions undisturbed 3–4 minutes per side for medium-rare (125°F/52°C internal temp). Rest on a board 8 minutes, top with 30g butter, remaining rosemary and thyme, tent loosely with foil.
Build 2
Pour off excess fat from elk pan. Add chopped shallot and minced garlic over medium 2 minutes until softened. Pour in red wine and vinegar, scrape fond 2–3 minutes until reduced by half. Add beef stock, huckleberries, brown sugar, simmer 6–8 minutes until glossy. Whisk in remaining 40g butter off heat until silky.
Plate
Mound parsnip puree on each plate, fan elk medallions (slice if thick) over top. Spoon huckleberry reduction generously across meat, pile sautéed mushrooms alongside, scatter remaining pan herbs, finish with flaky salt.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.