Name: Pan Seared Elk Steaks with Lemon, Dijon, Basil Butter Sauce
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Yield: 3
Ingredients: 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)

Pan Seared Elk Steaks with Lemon, Dijon, Basil Butter Sauce

Print Recipe

Author: Olivia Salvatore
Prep Time: 5
Cook Time: 6
Total Time: 11 minutes
Yield: 3 1x

Ingredients

Units Scale

3 (8 oz) elk medallions
1 (10 oz) bag of frozen squash rounds

For the Sauce:

1/2 cup lemon juice
3 Tbsp butter
1 Tbsp dried basil
Garlic powder (dash)
Onion powder (dash)
2 tsp cornstarch (mixed with water)

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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.

Find it online: https://www.dakoa.com/elk-steaks-lemon-dijon-basil-butter-sauce/