Indulge in the rich and bold flavors of French cuisine with our exquisite Elk Steak au Poivre! This tantalizing dish marries the robust taste of elk with a creamy peppercorn sauce, promising a culinary experience that will elevate your dinner table to gourmet heights. With just 25 minutes of your time, you can impress your guests or treat yourself to a restaurant-quality meal right at home. Ready to discover how to transform simple ingredients into a sensational feast? Let’s dive into this delectable recipe!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 2 elk steaks
- 2 tablespoons whole black peppercorns
- 2 tablespoons olive oil
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- Salt to taste
Instructions
- Remove elk steaks from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Using a mortar and pestle or the flat side of a heavy skillet, coarsely crush the whole black peppercorns into rough, cracked pieces. Avoid grinding them too finely.
- Pat the elk steaks dry with paper towels to remove excess moisture. This helps achieve a better sear.
- Press the cracked peppercorns firmly onto both sides of the steaks, ensuring they adhere completely to the meat's surface.
- Season the peppered steaks lightly with salt on both sides.
- Heat olive oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat until it begins to shimmer.
- Carefully place the peppered elk steaks into the hot pan. For medium-rare, cook approximately 3-4 minutes per side, depending on thickness.
- Remove steaks from the pan and let them rest on a warm plate, tented with aluminum foil, for 5-7 minutes to allow juices to redistribute.
- In the same pan, reduce heat to medium and add heavy cream and Dijon mustard. Scrape up any browned bits from the bottom of the pan to create a rich pan sauce.
- Simmer the cream sauce for 2-3 minutes until it slightly thickens, stirring constantly.
- Pour the creamy peppercorn sauce over the rested elk steaks just before serving.
- Serve immediately, garnishing with fresh herbs like parsley if desired.
Tips
- Bring to Room Temperature: Always remember to let your elk steaks sit out for about 30 minutes before cooking. This step is crucial for achieving that perfect, even cook throughout.
- Crack Those Peppercorns: When crushing the black peppercorns, aim for a coarse texture. This not only enhances the flavor but also provides a delightful crunch in every bite.
- Pat Dry for Perfect Searing: Don’t skip the step of patting the steaks dry! Removing excess moisture is key to getting that beautiful, caramelized crust.
- Monitor Cooking Time: Cooking times can vary based on the thickness of your steaks. Keep an eye on them and use a meat thermometer if you’re unsure—medium-rare is typically around 130°F (54°C).
- Resting is Essential: After cooking, let your steaks rest for a few minutes under aluminum foil. This allows the juices to redistribute, ensuring each bite is juicy and flavorful.
- Make the Sauce Count: Don’t rush the cream sauce! Scraping up the browned bits from the pan adds depth and richness, making your sauce irresistible.
- Garnish for Presentation: A sprinkle of fresh herbs like parsley not only adds a pop of color but also enhances the dish’s aroma, making it even more inviting.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
