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Pan Seared Elk Steaks with Lemon, Dijon, Basil Butter Sauce
- Prep Time: 5
- Cook Time: 6
- Total Time: 11 minutes
- Yield: 3 1x
- Category: Dinner
- Method: Pan-Fried
- Cuisine: American
- Diet: Gluten Free
Ingredients
Units
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- 3 (8 oz) elk medallions
- 1 (10 oz) bag of frozen squash rounds
- 1/2 cup lemon juice
- 3 Tbsp butter
- 1 Tbsp dried basil
- Garlic powder (dash)
- Onion powder (dash)
- 2 tsp cornstarch (mixed with water)
Instructions
- Preheat a pan and spray well with cooking spray.
- Sear the elk medallions for 4 minutes on each side. Remove from the pan and let rest.
- In the same pan, add the frozen squash rounds. Stir to deglaze the pan and heat the squash until warmed through. Set aside.
- In a small saucepan, add lemon juice and butter. Heat on low until the butter is melted.
- Add Dijon mustard and dried basil to the saucepan. Stir until well combined.
- Slowly add the cornstarch mixture, stirring continuously until the sauce reaches your desired thickness.
- Drizzle the sauce over the elk medallions and the squash rounds.
Elk meat is naturally lean. I stopped eating beef years ago to focus more on my health, which I gravely needed to do, and I don’t miss it. Since then I’ve tried leaner, less conventional meats including kangaroo and alligator and I loved them both.
Compared to beef, elk is healthier. In fact, we did a full comparison article that breaks down the nutritional differences between elk and beef.
Elk is a very lean meat, so don’t expect the marbling you’ll get from a piece of beef. You’re not going to get the beefy fat flavor with elk, but you will get a lot less cholesterol and less unhealthy fat. That’s why I made the lemon butter sauce for this recipe. It really adds flavor and just a touch of fat to the dish. I highly recommend it!
