Butter-Basted Elk Tenderloin Medallions

Cutting Tenderloin into Medallions:

1. Using a filet knife cut the thin ends of the tenderloins off, about 1.5-2" from the ends. This will leave you with a more uniform piece to cut into medallions.
2. Cut the middle piece in half. Then cut the middle halves into 2 or 3 pieces each, depending on the size of the tenderloin and your desired steak thickness. The medallions should be about 1-1.25" thick.
3. You should have 6-8 steaks, including the ends. The triangular-shaped ends are the same cut that filet mignon comes from on beef tenderloin.

Cooking Elk Medallions:

1. Let the medallions rest at room temperature for 30-60 minutes before cooking.
2. If your steaks are on the thicker side, you can turn your oven on to 350°F as a backup in case they don't reach the proper internal temperature in the pan.
3. Pat the steaks dry with paper towels and season generously with salt and pepper.
4. Heat a cast iron skillet over medium-high heat. Add lard and swirl to coat the pan.
5. Add the medallions to the hot pan and cook for 2 minutes.
6. Flip the medallions and add the butter, garlic cloves, and thyme sprigs. Let the thyme and garlic flavor the butter for 1 minute.
7. Tilt the pan slightly and use a spoon to scoop up the hot butter and continuously baste the steaks until the internal temperature reaches 120-125°F for medium-rare.
8. If the sides of the steaks look raw, you can lightly sear them for a few seconds on each side.
9. Remove the medallions to a plate and drizzle with melted butter from the pan. Let the steaks rest for 10 minutes before serving.
10. Sprinkle with flaked sea salt, if desired. Enjoy!