One will find that with the caribou medallions, they will go from rare to cooked drier than a popcorn fart extremely quickly in the frying pan. I too will sometimes put beef tenderloin in the oven covered with foil on low heat if they are cut particularly thick, but the caribou medallions are not very big in circumference and I wouldn't recommend the oven treatment. As an alternate, I would suggest waiting an extra moment or two before flipping them, or turn the heat down to medium after the flip and the initial sear on the second side..... The caribou is a very fine grained delicate meat and won't stand much chef abuse

In any event, tastes do vary from person to person.

My first evening in Windhoek saw me seated at a very nice restaurant. I ordered the ostrich carpaccio as a starter and kudu steak as my main. Having never eaten kudu before, I consulted with the waiter and asked him how it was best prepared.... Some meats require special cooking considerations (pork) and I didn't know anything about cooking kudu beyond the fact that they have curly horns. He suggested medium well done was appropriate and so that is how it went. Upon my first bite, I knew I made a big mistake, having interpreted the waiter's advice as relating to preparation requirement vs personal preference options. The meat was grey throughout, and it was as dry as sawdust lacking much of any taste, although it had a lovely gamey overtone.

A few days later in a remote bush camp, I again had opportunity to eat kudu, but this time it was barbequeued and served rare. It was juicy, tender, and very flavourful without tasting gamey.....

I agree that some just can't eat red meat if it's too rare, but medium rare is really as far as one should dare go with most red meat. I myself find blue rare hard to digest. There is a hard to get just right magical spot between rare to medium rare that is easy to digest, yet preserves the delicate flavor of extremely lean game meat: when in doubt, err toward the rare, particularly with game meat.

High fat content cuts of fatty meats such as beef rib eye steaks should go closer to medium rare because one needs to cook sufficiently enough to render the fat and unlock the flavor contained therein.