Elk Steaks with Green Peppercorn Sauce

Recipe by Jim Weller
READY IN:
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    elk steaks (1)
  • 2
    cloves garlic, minced
  • 2
    tablespoons vegetable oil
  • salt & pepper
  • GREEN PEPPERCORN SAUCE:
  • 1
    teaspoon butter
  • 1
    teaspoon vegetable oil
  • 12
    small red onion, finely diced
  • 14
    cup balsamic vinegar
  • 1
  • 1
    cup beef stock
  • 2
    tablespoons grainy mustard
  • 14
    cup green peppercorn, rinsed
  • salt & pepper
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DIRECTIONS

  • Trim any visible fat from the steaks.
  • Combine the garlic and oil.
  • Pour over steaks and marinate, refrigerated, overnight. Season the steaks with salt and freshly ground pepper.
  • Grill or broil about five-six minutes per side, depending on the heat level of the grill.
  • Stop while the steak is still quite rare. Set aside on a heated platter in a low oven until the sauce is ready.
  • GREEN PEPPERCORN SAUCE: In a small saucepan, melt the butter in the oil over high heat until hot but not smoking.
  • Add onion, and saute, stirring, until tender, about 30 sec. Add vinegar and wine, and cook, scraping bottom of pan to dissolve residue, until reduced by about half, 2 to 3 min.
  • Add stock and mustard, and cook, stirring frequently, until reduced by about half, 4 to 6 min.
  • Remove from heat, stir in peppercorns and correct sea soning.
  • Drizzle sauce over steaks.
  • Serve at once.
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