Elk filet with creamy alfredo and mushrooms

Elk filet with creamy alfredo and mushrooms
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The best cuts of meat deserve the most attention to detail; however, that doesn’t mean that you need to use the most expensive ingredients. Simple things like Alfredo sauce, yes from a jar… sage, mushrooms and onions make a fine dining meal in minutes.

INGREDIENTS

  • 6 – 1/2inch thick backstrap steaks
  • 2 tablespoons butter
  • Grape Seed Oil
  • 1 medium sweet onion
  • 2 cups mushrooms (8 oz)
  • 1 cup creamy Alfredo sauce
  • 6-8 sage leaves
  • Salt and pepper

DIRECTIONS

  1. Cut backstrap in 1/2 inch thick steaks. Pat dry, coat lightly with oil, fresh cracked pepper, kosher salt and set aside.
  2. Melt butter in a skillet over medium-high heat. Add diced onion and whole sage leaves. Cook until onions become soft and translucent. Add sliced mushrooms and a few fresh sage leaves direct to onions and continue to cook for about 10 minutes. Add 1 cup creamy Alfredo sauce and stir. Turn heat to low and simmer.
  3. Heat cast iron skillet over medium-high heat. When the pan is hot, sear the elk steaks for about 2 minutes on one side. Turn steaks and cook another 2 minutes. Steaks will be medium rare. Remove from heat and allow resting for 3-5 minutes.
  4. Plate your elk steaks and top off with a few spoonfuls of Sage Mushroom Alfredo gravy.

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