Elk filet with creamy alfredo and mushrooms

Elk filet with creamy alfredo and mushrooms
Elk filet with creamy alfredo and mushrooms
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 sage leaves, creamy Alfredo sauce, yes from a jar… mushrooms and onions make a fine dining meal in minutes.

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.
Leave a comment

Your email address will not be published. Required fields are marked *