Prepare the Medallions: If your elk medallions are frozen, make sure to thaw them in the refrigerator overnight. Once thawed, trim any excess fat or silver skin from the edges.
Marinate (optional): To enhance flavor, marinate the elk medallions for at least 1-2 hours in a mixture of olive oil, balsamic vinegar, minced garlic, rosemary, and salt. If you're short on time, skip the marination step and move to the next.
Season the Elk Medallions: Before cooking, season the elk medallions with salt and freshly ground pepper on both sides.
Cook the Medallions: Heat the olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the medallions to the pan. Sear for about 3-4 minutes per side for medium-rare, using tongs to flip the medallions. Use a meat thermometer to ensure the internal temperature reaches 130°F for medium-rare.
Prepare Garlic Herb Butter: In a small bowl, mix the softened butter with minced garlic, fresh rosemary, and thyme (if using). Once the medallions are cooked, remove them from the pan and set them aside to rest for a few minutes.
Serve: Top the elk medallions with the garlic herb butter and allow it to melt over the warm meat. Serve immediately with your choice of side dishes, such as mashed potatoes, roasted vegetables, or a fresh salad.
