Simple Failure.
This started out as a very simple meal—seared elk medallions and sautéed mushrooms. How much simpler could it get?
But first a question… have you met me? I can never seem to leave well enough alone.
It could have been very simple. I could have done just what I said. But somehow, that little voice in the back of my head kept saying, “It needs a sauce!” So, I made a simple red wine sauce. And I’m so glad I did — it was perfect.
Many pans and implements later (the kitchen was a wreck), my simple meal was served with a lovely red blend from the Languedoc, about which you can read on the Provence WineZine.
~ David
Elk Medallions with Wild Mushrooms
To print this recipe, please click the small printer icon below.
Ingredients
- 4 four-ounce elk (or beef) medallions
- kosher salt
- freshly ground black pepper
- 1 cup red wine
- 2 sprigs fresh thyme
- 1 large shallot, finely diced
- 3 fresh bay leaves or 1 dried bay leaf
- 8 tablespoons prepared demi-glace (see notes)
- 2 tablespoons unsalted butter
- 1 pound mixed wild mushrooms, cleaned and trimmed (see notes)
- 1 tablespoon chopped fresh tarragon or chervil
- 1 tablespoon neutral oil
Instructions
- Pat the elk medallions dry and season well with salt and pepper. Let sit at room temperature while you cook the other components of the dish.
- In a small saucepan, combine wine, thyme, shallots, and bay leaves. Reduce wine over medium-high heat until 1 tablespoon liquid remains. It will be rather syrupy. Remove from heat, stir in the prepared demi-glace, then strain into a clean small sauce pan. Cook over medium heat until it begins to thicken; the sauce should coat the back of a spoon. Set aside while you finish the recipe; it will thicken further as it cools.
- Set a large skillet over medium-high heat; when hot add the butter and swirl the pan. Add the mushrooms and spread evenly. Let them cook for 2-3 minutes before stirring, then stir and continue to cook until golden brown. Season with the tarragon or chervil, salt, and pepper; set aside and keep warm.
- Preheat the oven to 300°F.
- Set another skillet over medium-high heat; when hot, add the oil and swirl the pan. Add the medallions and sear on the top and bottom until nicely browned—about 2 minutes per side. Using tongs, sear the edges until a little browned. Return the medallions to either their top or bottom and place in the oven for 3-5 minutes, or until done to your liking.
- Remove from the oven and transfer medallions to a warmed plate; tent to keep warm as they rest.
- Reheat the sauce and the mushrooms and taste each for seasoning. Divide mushrooms among four warmed plates and garnish with a sprig of tarragon or chervil. Place a couple of spoons of sauce on each plate beside the mushrooms. Slice the four medallions about 1/4-inch thick and fan the slices into the sauce on each plate.
- Serves 4.
- Notes:
- demi-glace is readily available in concentrated form in supermarkets. For this recipe, I used a concentrate from Minor’s: 1 teaspoon concentrate to 1/2 cup water to make 8 tablespoons prepared demi-glace.
- I used a combination of chestnut, pioppini, and chanterelles—whatever kinds you use, favor those that maintain their structure as they are sautéed. Oyster mushrooms tend to break down too much.
© 2025 Copyright Cocoa & Lavender
Mad Dog
June 7, 2025 at 6:27 amha ha – I would have made a sauce to go with it too! It looks delicious!
Cocoa & Lavender
June 7, 2025 at 7:33 amIt definitely cried out for that sauce, Mad Dog. It was a good decision.
angiesrecipes
June 7, 2025 at 6:47 amIt looks absolutely divine with that red wine sauce! Have never had elk…I am intrigued to find some to try!
Cocoa & Lavender
June 7, 2025 at 7:34 amThanks, Angie — I am not sure where elk is available worldwide, but venison would be a good substitute. They are very similar.
Frank | Memorie di Angelina
June 7, 2025 at 7:15 amThis looks like perfection to me, David!
By the way, I’ve never tried elk. Curious to experience the taste.
Cocoa & Lavender
June 7, 2025 at 7:35 amAs we have both discussed, simple meals like this are the best. As for the elk — it’s is similar to venison, maybe just a tad sweeter.
Barb
June 7, 2025 at 7:36 amI’ve been making classic Marchand de Vin sauce for years to serve with venison or beef medallions, and I always serve mushrooms with them. I’ll try your version which is likely more wine forward since it doesn’t contain a hefty amount of garlic. Did you use the Languedoc you served with the meal? It sounds like a nice simple red that doesn’t over power the food. Although we haven’t met in person I feel like I know you! Life has been a bit overwhelming this year for us. I’ll email you soon. I know I’m behind in my correspondence!
Cocoa & Lavender
June 7, 2025 at 8:11 amIt is such a classic combination, Barb, and you know how important that sauce is to the meal! As far as wine sauces go, this is definitely a simpler and lighter version. I hope you like it. Yes, I did use the same wine for the sauce. I don’t always but, by doing so, it kept our wine intake to a lesser amount!
I feel as if we know one another, too. I worried about your life being overwhelming — I look forward to hearing from you when you have a moment.
Colette
June 7, 2025 at 8:22 amHow decadent!
Cocoa & Lavender
June 7, 2025 at 9:24 amThanks, Colette! It was lovely.
Marcelle
June 7, 2025 at 9:42 amOh my, this meal should be on a restaurant menu! It all looks so delicious, light yet rich in flavors. That sauce is just perfection!! Beautiful meal, David 🙂
Cocoa & Lavender
June 7, 2025 at 10:18 amThanks, Marcelle — that is a wonderful compliment! 🩵