Elk Medallion Pan Sear to Oven
Elk Medallions (4 x 4oz)
Pat medallions dry with paper towel. Season meat with the rub, cover with plastic wrap and refrigerate overnight.
Rub tenderloin lightly with olive oil.
Preheat oven to 350°F.
Heat 2 tablespoons olive oil in ovenproof skillet / cast iron with fresh rosemary. When almost smoking, sear tenderloins on all sides - 20 sec each side.
Put pan with elk in preheated oven.
Roast for 8-10 minutes for rare (120 degrees) to medium-rare (125 degrees).
Let rest for 10 minutes.
Cut and serve with flathead cherry sauce.