It doesn’t take much of this Gorgonzola cream sauce to make these elk steaks taste absolutely amazing. I tend to prepare less than needed mostly because I don’t need or want the extra calories and I would prefer to still be able to enjoy the flavor of the meat more than anything. Trust me, a little goes a long way especially when you combine butter, heavy cream and cheese together. Hahahaha.
You can use any cut of elk that you would like to use, I chose to use an eye of round from the hind quarter of my elk. The steaks are small when you slice the round up, but the portions are perfect if your serving 2 people.
Prep Time: 20 minutes
Cook Time: 25 minutes
- Elk eye of round, cut into 1 inch thick steaks (about 6-8 small steaks)
- 2 tablespoons olive oil
- Kosher salt
- Fresh ground black pepper
Gorgonzola Cream Sauce
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 1 cup heavy cream
- 1/4 cup Gorgonzola cheese, crumbled
- Salt and pepper to taste
Tenderize each elk steak on both sides with a meat mallet and then rub olive oil over steaks to moisten. Generously coat each side with kosher salt and fresh ground black pepper. Heat an outdoor grill on high heat. When nice and hot, place elk steaks on grill 4-5 minutes per side or until internal temperature is about 125 degrees (medium-rare). Remove from heat and set aside to rest.
Heat a sauce pan over medium heat and add butter. When the butter is melted add the shallot and cook for a few minutes until softened. Pour in the heavy cream and stir until the cream starts to thicken up. Reduce heat to low and add the Gorgonzola cheese stirring until cheese melts. If you prefer a thinner sauce, add more cream. Season with kosher salt and ground black pepper to taste.
Using a sharp knife, slice each steak into thin strips on a diagonal cut. Serve sliced elk steak with the rich Gorgonzola cream sauce. ~Enjoy!