Elk Steak with Creamy Mushroom Sauce
Recipe By: 
Recipe type: Main, Elk
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 1" thick elk steaks
  • 6 tablespoons soft butter
  • salt and pepper
    FOR THE MUSHROOM SAUCE
  • 2 tablespoons butter
  • 16 ounces chopped chanterelle mushrooms (or other variety)
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • ½ cup marsala
  • 6 ounces heavy cream
  • salt and pepper to taste
Preparation Instructions
  1. Make the sauce first, so heat a medium skillet over medium heat. Add the 2 tablespoons butter.
  2. Once melted add the minced shallot and garlic and cook just until softened, 1-2 minutes.
  3. Next add the mushrooms and cook until they release their water and start to soften. Allow to cook a bit more to cook some of that water out, then add the marsala.
  4. Simmer the marsala about 3 minutes, then add the heavy cream.
  5. Simmer until thickened, about 6-7 minutes.
  6. Season with salt and pepper to taste.
  7. Once the sauce is simmering with the cream, start the steaks.
  8. Heat a large skillet, preferably cast-iron, over high heat.
  9. Once the skillet is heated, smear the soft butter all over one side of each steak.
  10. Place the steaks in the hot pan, buttered side down and sear until the outside is brown and caramelized looking, about 4-5 minutes (I find elk takes longer than beef so if this seams long, that is why). Before flipping, salt and pepper the uncooked side and add more butter.
  11. Flip the steaks and cook until you get that brown, caramelized look on the other side as well. Refer to the above chart to determine your doneness, this method is for medium-rare.
  12. Once you have reached your desired temperature, remove the steaks from the pan and allow to rest about 10 minutes before serving.
  13. Serve with a little of the sauce over the top of each steak.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2013/12/elk-steak/