Pan-Seared Elk Medallions with Garlic Herb Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Elk Medallions with Garlic Herb Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Elk Medallions with Garlic Herb Roasted Root Vegetables

Enjoy tender pan-seared elk medallions paired with a medley of garlic herb roasted root vegetables. The lean elk offers a robust, gamey flavor while the roasted carrots and parsnips add natural sweetness and earthiness, rounded out with aromatic garlic and fresh herbs.

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NUTRITION

336kcal
Protein
36.0g
Fat
8.9g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Elk Medallions

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 Garlic Clove

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for the roasted vegetables.

  • 2

    Peel and cut the carrot and parsnip into uniform sticks or cubes.

  • 3

    In a bowl, toss the chopped vegetables with olive oil, minced garlic, chopped rosemary and thyme, and season with salt and pepper.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized, stirring halfway through.

  • 5

    While vegetables are roasting, pat the elk medallions dry and season both sides with salt and pepper.

  • 6

    Heat a skillet over medium-high heat. Once the pan is hot, add the elk medallions and sear for about 3-4 minutes per side for medium-rare, or cook to your preferred doneness.

  • 7

    Let the meat rest for a few minutes before serving.

  • 8

    Plate the elk medallions with a side of roasted root vegetables and garnish with additional fresh herbs if desired.

Pan-Seared Elk Medallions with Garlic Herb Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Elk Medallions with Garlic Herb Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Elk Medallions with Garlic Herb Roasted Root Vegetables

Enjoy tender pan-seared elk medallions paired with a medley of garlic herb roasted root vegetables. The lean elk offers a robust, gamey flavor while the roasted carrots and parsnips add natural sweetness and earthiness, rounded out with aromatic garlic and fresh herbs.

NUTRITION

336kcal
Protein
36.0g
Fat
8.9g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Elk Medallions

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 Garlic Clove

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for the roasted vegetables.

  • 2

    Peel and cut the carrot and parsnip into uniform sticks or cubes.

  • 3

    In a bowl, toss the chopped vegetables with olive oil, minced garlic, chopped rosemary and thyme, and season with salt and pepper.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized, stirring halfway through.

  • 5

    While vegetables are roasting, pat the elk medallions dry and season both sides with salt and pepper.

  • 6

    Heat a skillet over medium-high heat. Once the pan is hot, add the elk medallions and sear for about 3-4 minutes per side for medium-rare, or cook to your preferred doneness.

  • 7

    Let the meat rest for a few minutes before serving.

  • 8

    Plate the elk medallions with a side of roasted root vegetables and garnish with additional fresh herbs if desired.