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
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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! 🩵
Eha Carr
June 7, 2025 at 2:42 pmGood morning from a country where most people would not even know what elk is but have difficulty in getting the rarely available farmed venison also! Actually, kangaroo kind’of fits the bill but does taste differently. Yes, methinks that red wine sauce was necessary and, loving mushrooms as much as I do, your plate looks absolutely beautiful!
Cocoa & Lavender
June 7, 2025 at 3:45 pmThanks, Eha — I actually think kangaroo is a very good substitution for the elk or venison. Yes, mushrooms are probably one of my favorite things, and I never understand how people can dislike them so much.