Appliejack Elk Medallions

Applejack Elk Medallions

2 tablespoons butter or margarine
2 large cooking apples, cored and thinly sliced
1/4 cup dry sherry
1/4 cup golden raisins
1 cup packed brown sugar
1/2 cup applejack brandy
1/2 cup apple cider or apple juice
2 teaspoons cooking oil
6 boneless Elk loin steaks (4 oz. each), 3/4 to 1 inch thick

In 10-inch skillet, melt butter over medium heat. Add apple slices, sherry and raisins.
Cook for 5 to 6 minutes, or until apples are tender-crisp, stirring occasionally.
Remove from heat; set aside.

In 1-quart saucepan, combine sugar, brandy and apple cider. Cook over medium-high
heat for 2 to 3 minutes, or until sugar dissolves and mixture boils, stirring constantly.
Boil for 2 minutes, stirring frequently. Set syrup aside.

In 12-inch nonstick skillet, heat oil over medium-high heat. Add steaks. Cook for 5 to 6 minutes,
or until meat is browned, turning steaks over once. Drain. Pour syrup over meat. Bring to boil.
Cover.  Reduce heat to low. Simmer for 5 to 10 minutes, or until meat is desired doneness.

Remove steaks from skillet and place on serving platter. Spoon apple slices and raisins around steaks.
Strain meat cooking liquid through fine-mesh sieve. Spoon half of liquid over steaks and apples.
Serve remaining liquid on the side.