Name: Elk Steaks with Red Wine Reduction
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 elk steaks (6 oz each, about 1-inch thick); 2 tbsp olive oil; 1 tbsp unsalted butter; 1 tsp kosher salt; ½ tsp black pepper; 1 tsp dried thyme; 1 tsp dried rosemary; 1 tbsp olive oil; 2 shallots, finely chopped; 3 cloves garlic, minced; 1 cup dry red wine (such as Cabernet Sauvignon or Merlot); ½ cup beef broth; 1 tbsp balsamic vinegar; 1 tbsp fresh rosemary, chopped; 1 tbsp fresh thyme, chopped; 2 tbsp unsalted butter, cold and cubed; Salt and black pepper, to taste

DifficultyBeginner

CategoryElk, Main Courses, Meat

Tender, flavorful elk steaks are seared to perfection and paired with a rich red wine reduction sauce infused with fresh herbs, garlic, and a touch of balsamic vinegar. This elegant dish is ideal for a special dinner, served alongside mashed potatoes or roasted vegetables.

Yields4 Servings

Prep Time20 minsCook Time30 minsTotal Time50 mins

For the Elk Steaks

4 elk steaks (6 oz each, about 1-inch thick)

2 tbsp olive oil

1 tbsp unsalted butter

1 tsp kosher salt

½ tsp black pepper

1 tsp dried thyme

1 tsp dried rosemary

For the Red Wine Reduction

1 tbsp olive oil

2 shallots, finely chopped

3 cloves garlic, minced

1 cup dry red wine (such as Cabernet Sauvignon or Merlot)

½ cup beef broth

1 tbsp balsamic vinegar

1 tbsp fresh rosemary, chopped

1 tbsp fresh thyme, chopped

2 tbsp unsalted butter, cold and cubed

Salt and black pepper, to taste

Prepare the Elk Steaks

Pat the elk steaks dry with paper towels.
Season the steaks generously with salt, pepper, thyme, and rosemary.
Let the steaks rest at room temperature for 15 minutes to allow the seasoning to penetrate.

Sear the Elk Steaks

Heat olive oil and butter in a large skillet over medium-high heat.
Once the skillet is hot and the butter is melted, add the elk steaks.
Sear the steaks for 3-4 minutes per side for medium-rare, or until the internal temperature reaches 130-135°F (54-57°C).
Transfer the steaks to a plate and cover with foil to rest.
Allow the steaks to rest for at least 10 minutes.

Prepare the Red Wine Reduction

In the same skillet, add 1 tbsp olive oil over medium heat.
Add shallots and sauté for 3-4 minutes until softened.
Add minced garlic and cook for an additional 1-2 minutes, until fragrant.
Pour in the red wine and bring to a simmer.
Stir in beef broth, balsamic vinegar, rosemary, and thyme.
Simmer the sauce for 10-12 minutes, or until the liquid reduces by half and thickens slightly.
Whisk in the cold butter cubes, one at a time, to create a glossy, rich sauce.
Season with salt and pepper to taste.

Serve

Slice the elk steaks against the grain into thick slices.
Spoon the red wine reduction over the steaks.
Garnish with fresh rosemary sprigs and serve immediately.
Pair with mashed potatoes, roasted root vegetables, or a creamy polenta.

Tips and Variations

For Extra Flavor: Add a splash of brandy or cognac to the reduction for a deeper flavor profile.
Resting Time: Allow the steaks to rest for at least 10 minutes to ensure juicy, tender meat.
For a Spicy Kick: Add a pinch of red pepper flakes to the sauce.
Make It Dairy-Free: Omit the butter or use a dairy-free alternative.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat.

Ingredients