Elk striploins can be roasted whole, sliced into steaks, or cut into medallions.
Consider pairing elk with some of these ingredients: huckleberries, cognac, chestnuts, blueberries, cranberries, red wine, high quality bacon, raisins, cherries, star anise, fresh savory, cardamom, wild mushrooms, oranges, currants, sunchokes (aka Jerusalem artichokes), port, peppercorns, apples, vinegar (balsamic, sherry or red wine), and/or chestnuts.
Before carving or serving any cuts larger than a small medallion, you need to rest the just-cooked meat (covered) to let its juices thicken. The larger the cut, the more time it will need. In addition, while the meat is resting it will continue to cook a few degrees, so for your perfect rare, etc, remove it from the heat a couple of degrees early.
Plan on resting whole striploins for about 15 minutes, smaller steaks for 10.
Three Techniques for Cooking Steaks
How to Tell Steak Doneness By Feel
Recommended Internal Cooking Temperature:
The USDA recommends cooking all farmed game meats to an internal temperature of 160 degrees.