RECIPES

Elk Medallions with Mushroom Sauce

PREP TIME :

  • 25 min

CHILLING TIME :

  • 18 min

READY IN :

  • 43 min

MAKES :

  • 4

LEVEL OF DIFFICULTY :

  • Easy

Ingredients :

  • 1 Tbsp (15 ml) butter
  • 1 Tbsp (15 ml) olive oil
  • 4 elk tournedos
  • 2 French shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 cups brown mushrooms, cut into quarters
  • 1 tsp (5 ml) pickled green peppercorns, drained
  • 1/3 cup (80 ml) white vermouth or dry white wine
  • 1 cup (250 ml) Canabec veal stock
  • 1/3 cup (80 ml) 35% cooking cream
  • Salt & ground pepper to taste

Instructions :

  1. Heat the butter and oil in a large heavy-bottomed skillet over medium-high heat.
  2. Add the tournedos and cook for about 3 minutes per each side or until golden.
  3. Place the tournedos in an ovenproof baking dish and keep warm in a preheated oven at 250°F (120°C).
  4. Add the shallots, garlic and mushrooms to the skillet. Cook, stirring, for 2 minutes.
  5. Add the thyme and green peppercorns and continue cooking, stirring, for another 2 minutes.
  6. Add the vermouth (or white wine), scraping the bottom of the skillet with a wooden spoon to loosen the particles. Continue cooking until almost all of the liquid has evaporated.
  7. Add the veal stock and simmer for 3 to 5 minutes or until the mixture has reduced by about half.
  8. Stir in the cream and simmer for 2 to 3 minutes or until the sauce is slightly thickened. Season with salt & pepper.
  9. Place the medallions on serving plates, drizzle with sauce and serve.
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