Elk Steaks with Green Peppercorn Sauce
Elevate your dinner with these luxurious Elk Steaks with Green Peppercorn Sauce, a dish that expertly combines the rich, gamey flavor of perfectly seared elk with a creamy, tangy, and aromatic sauce. This recipe features tender elk steaks seasoned simply with salt and black pepper, then seared to perfection in a hot skillet. The star of the dish is the velvety green peppercorn sauce, made with a blend of cognac, heavy cream, shallots, and briny green peppercorns for an irresistibly complex flavor. In just 40 minutes, you can create an elegant, restaurant-quality meal right at home that's perfect for entertaining or an indulgent weeknight dinner. Serve these elk steaks with creamy mashed potatoes or roasted seasonal vegetables for a hearty, sophisticated pairing.
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Recipe Information
Ingredients
- 4 pieces elk steaks
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium (finely minced) shallot
- 0.5 cup beef stock
- 0.75 cup heavy cream
- 2 tablespoons (drained) green peppercorns (in brine)
- 2 tablespoons cognac or brandy
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Season both sides of the elk steaks with salt and black pepper. Let them rest at room temperature for about 10 minutes.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Once the skillet is hot, sear the elk steaks for 3-4 minutes per side for medium-rare, or cook to your desired doneness. Adjust time accordingly depending on thickness. Remove the steaks from the skillet, tent them with aluminum foil, and let them rest.
In the same skillet, lower the heat to medium and add another tablespoon of butter. Sauté the finely minced shallot until softened, about 2-3 minutes.
Carefully pour in the cognac or brandy. Allow it to simmer for 1 minute, scraping up any browned bits from the bottom of the skillet.
Stir in the beef stock, heavy cream, and green peppercorns. Let the sauce simmer gently for 5-7 minutes, stirring occasionally, until it thickens slightly.
Taste the sauce and adjust seasoning if needed. If the sauce thickens too much, add a splash of beef stock to adjust the consistency.
Return the elk steaks to the skillet with the sauce for 1-2 minutes to warm them up and coat them lightly in the sauce.
Serve the steaks immediately, spooning some of the green peppercorn sauce over the top. Garnish with freshly chopped parsley. Pair with your favorite sides, such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.5 g | 154% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 3820 mg | 166% | |
| Total Carbohydrate | 9.3 g | 3% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.3 g | ||
| Protein | 111.0 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1690 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
