Entrée: United States – Elk Steak Au Poivre (Elk Steak with Peppercorn Sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 10 min

Total 30 min

Ingredients

2 elk steaks (ribeye or sirloin), 1–1 1 / 2 inches thick, about 8–10 oz each (225–285 g each), about 1–1 1 / 4 lb total (450–570 g total)
2 tbsp (30 ml) coarse green or black peppercorns, crushed
Salt to taste
2 tbsp (30 g) butter
2 tbsp (30 ml) neutral oil (canola or grapeseed)
1 / 4 cup (60 ml) cognac or brandy
1 cup (240 ml) beef or game stock
1 / 2 cup (120 ml) heavy cream
Optional: 1 tbsp (15 ml) Dijon mustard

Instructions

1. Pat elk steaks dry, season lightly with salt, press crushed peppercorns onto both sides to form a crust.
2. Heat oil with a knob of butter in a heavy skillet until very hot; sear steaks 2–4 minutes per side for medium-rare depending on thickness. Remove steaks and rest on a warm platter.
3. Deglaze the pan with a splash of cognac (carefully ignite if desired) scraping up browned bits.
4. Add a splash of beef or game stock and reduce by half, then stir in heavy cream and optionally a teaspoon of Dijon; simmer until sauce coats the back of a spoon.
5. Return steaks to the pan briefly to warm, spoon sauce over, and serve immediately.