Toss out those bottled steak sauces in the fridge and start from scratch with your own pan sauce. There is nothing more intense than searing a few seasoned elk steaks and then simmering up a rich buttery pan sauce to spoon over the sliced meat.
This pan sauce combines a few simple ingredients like butter, shallots, garlic, Dijon mustard and thyme transforming each and every bite into a scrumptious and mouthwatering experience. If you don’t have elk, substitute venison or antelope steaks.
- 4 Elk Steaks, about 1″ thick
- 2 tbsp coriander seeds
- 2 tbsp french peppercorns
- 1 tbsp sea salt
- 2 tbsp canola oil
- 4 tbsp unsalted butter, divided
- 1 shallot, finely chopped
- 2 garlic cloves
- 4 tbsp Dijon mustard
- 1/2 cup water
- 2 thyme sprigs
Using a coffee grinder or a mortar and pestle grind the coriander seeds, peppercorns and salt until semi-coarse.
Generously season both sides of the elk steaks with the blend of coriander, peppercorns and salt. Be sure to press the blend into the meat so that it adheres to both sides. (Let the meat sit at room temperature for at least 30 minutes before cooking.)
Heat a cast iron skillet over medium heat and add oil. When the oil is hot, lay the seasoned elk steaks in the skillet and cook for about 5 minutes until a dark brown crust appears. Turn the steaks and repeat the process until the steaks reach 115/120 degrees for medium-rare or until your desired doneness. Remove from skillet and let rest.
Add 2 tablespoons of butter to the skillet along with the chopped shallot and garlic. Cook until the shallots become golden brown. Add the water, mustard and thyme sprigs. Continually whisk the sauce around in the skillet until the sauce begins to thicken. Add the remaining butter and remove from heat.
Cut the elk steaks against the grain and spoon the pan sauce over the sliced elk steaks.