Pan-Seared Elk Back Strap with Garlicky Whole Wheat Penne and Crispy Asparagus

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

Pan-Seared Elk Back Strap with Garlicky Whole Wheat Penne and Crispy Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Elk Back Strap with Garlicky Whole Wheat Penne and Crispy Asparagus

Savor the robust, lean flavors of pan-seared elk back strap paired with garlicky whole wheat penne and crisp, roasted asparagus. This dish is perfectly balanced, showcasing tender, caramelized elk alongside the wholesome, nutty pasta and a burst of bright asparagus, lifted by subtle garlic and a hint of olive oil.

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NUTRITION

425kcal
Protein
38.2g
Fat
12.5g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

4 oz Elk Back Strap

1 cup cooked Whole Wheat Penne Pasta

1 cup Asparagus

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat dry the elk back strap and season generously with salt and pepper.

  • 2

    Heat a skillet over medium-high heat and add the olive oil. Once hot, add the elk and sear for about 2-3 minutes per side to achieve a golden crust, adjusting time based on thickness. Remove the elk and let it rest before slicing.

  • 3

    In the same skillet, add the minced garlic and briefly sauté until fragrant, about 30 seconds.

  • 4

    Add the asparagus to the skillet and cook for 3-4 minutes until they are tender yet still crisp.

  • 5

    Meanwhile, prepare the whole wheat penne according to package instructions and drain.

  • 6

    Toss the cooked pasta with the garlic and asparagus, ensuring the flavors meld.

  • 7

    Slice the rested elk back strap into medallions and arrange over the pasta. Serve immediately.

Pan-Seared Elk Back Strap with Garlicky Whole Wheat Penne and Crispy Asparagus

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

Pan-Seared Elk Back Strap with Garlicky Whole Wheat Penne and Crispy Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Elk Back Strap with Garlicky Whole Wheat Penne and Crispy Asparagus

Savor the robust, lean flavors of pan-seared elk back strap paired with garlicky whole wheat penne and crisp, roasted asparagus. This dish is perfectly balanced, showcasing tender, caramelized elk alongside the wholesome, nutty pasta and a burst of bright asparagus, lifted by subtle garlic and a hint of olive oil.

NUTRITION

425kcal
Protein
38.2g
Fat
12.5g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

4 oz Elk Back Strap

1 cup cooked Whole Wheat Penne Pasta

1 cup Asparagus

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Pat dry the elk back strap and season generously with salt and pepper.

  • 2

    Heat a skillet over medium-high heat and add the olive oil. Once hot, add the elk and sear for about 2-3 minutes per side to achieve a golden crust, adjusting time based on thickness. Remove the elk and let it rest before slicing.

  • 3

    In the same skillet, add the minced garlic and briefly sauté until fragrant, about 30 seconds.

  • 4

    Add the asparagus to the skillet and cook for 3-4 minutes until they are tender yet still crisp.

  • 5

    Meanwhile, prepare the whole wheat penne according to package instructions and drain.

  • 6

    Toss the cooked pasta with the garlic and asparagus, ensuring the flavors meld.

  • 7

    Slice the rested elk back strap into medallions and arrange over the pasta. Serve immediately.