Elk Medallion with Wild Morel Cream Sauce

By: Sam Kohler


Elk Medallions

Morel Mushroom Cream Sauce

  • 2 Cups of Morel Mushrooms; Loosely Chopped
  • 1/4 Cup Sherry Wine
  • 1 Cup Heavy Cream
  • 3 Sprigs of Thyme
  • 2 Shallots; Finely Diced
  • 2 Tbsp. Salted Butter


  1. Begin by taking a pan and placing it on Medium-Low heat and letting it slowly come to temperature.
  2. Once the pan is hot enough to melt butter, but not brown it, add your two tablespoons of butter and let it melt and cover the bottom of the pan.
  3. Next, add your chopped shallots and morel mushrooms and let them slowly reduce for 4-6 minutes. You want the mushrooms to wilt but not completely lose their structural integrity.
  4. Once the morels and shallots have softened, add your sherry wine to the pan and let the alcohol cook off for 2-3 minutes.
  5. Once the sherry has reduced, add your heavy cream and thyme to the pan and let the sauce come to a simmer.
  6. Once the sauce has come to a simmer, set the heat to low and let the sauce thicken till it can coat the back of a spoon.
  7. In a separate pan, take your steaks and coat both sides of the steaks with salt and pepper. At this point, you can choose to put whatever you want on your medallions for a rub. Due to the delicate nature of this sauce, I chose to keep the seasoning simple to let the morel flavor come through, but feel free to get creative with the steak seasonings!
  8. Take your steaks and cook them to desired doneness in a pan and then cover them with your fresh morel sauce and enjoy!

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