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Pan-Seared Elk Steak with Red Wine Reduction Sauce
Created by: Howcan Team
Ingredients
- 2 elk steaks (6-8 ounces each)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup red wine
- 1/4 cup beef broth
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 1 teaspoon fresh thyme leaves
Instructions
- Season the elk steaks with salt and pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat until shimmering.
- Add the elk steaks to the skillet and cook for 3-4 minutes on each side for medium-rare, or to your desired level of doneness. Remove the steaks from the skillet and let them rest on a plate, tented with foil.
- In the same skillet, add the shallot and garlic, and cook for 1-2 minutes until softened.
- Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Simmer for 5 minutes until the liquid is reduced by half.
- Stir in the fresh thyme leaves and continue to simmer for another 2-3 minutes.
- Turn off the heat and swirl in the unsalted butter until melted and the sauce is glossy.
- Place the elk steaks on serving plates and spoon the red wine reduction sauce over the top.
- Serve immediately and enjoy!
The history of Pan-Seared Elk Steak with a red wine reduction sauce can be traced back to the rugged and wild regions of the Rocky Mountains, where elk hunting is a time-honored tradition. This dish has its roots in the culinary traditions of the American West, where hearty and flavorful meats are celebrated. Renowned chefs in upscale mountain lodges and fine dining restaurants have elevated this dish to new heights, infusing it with a sophisticated touch. The key to a perfect Pan-Seared Elk Steak lies in the quality of the meat and the skillful searing technique, while the red wine reduction sauce adds a rich and complex flavor profile. Today, the best versions of this dish can be savored in upscale restaurants in Colorado, Wyoming, and Montana, where the freshest elk meat is sourced locally. The key to getting this dish right lies in the careful balance of flavors in the red wine reduction sauce, which should complement the robust and lean elk meat without overpowering it. For a unique twist, some chefs also incorporate juniper berries or huckleberries into the sauce, adding a touch of regional flair to the dish.
35 min
2
400 calories
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