Elk Steak Marsala
A simple but elegant dish, Elk Steak Marsala with Mushrooms is a great way to shake up your week night dinner plans. Subtle hints of sweetness from the Marsala wine sauce will intensify each and every bite you take.
Servings: 4
Ingredients
- 6-8 elk steaks, about 1/2 inch thick
- 3/4 cup all-purpose flour
- kosher salt and pepper
- 1/2 cup extra virgin olive oil
- 8 oz mushrooms, sliced
- 4 oz prosciutto, sliced
- 1/2 cup Sweet Marsala wine
- 2 tbsp unsalted butter
- fresh chives, chopped
Instructions
- Using a meat mallet, pound both sides of the steaks and season with salt and pepper. Add flour to a plate and lightly dredge each steak until coated evenly on both sides.
- Heat a cast iron skillet over medium heat and add olive oil. When the oil is hot set the floured steaks into the skillet and fry for 1-2 minutes on each side or until golden brown. Remove when done and set aside.
- Add the prosciutto to the skillet and cook for about 1 minute. Add the shallots and sliced mushrooms and cook until the mushrooms brown, about 5 minutes. Pour the Marsala wine into the skillet stirring everything together. Add the butter and carefully set the steaks back into the skillet simmering for a few more minutes. Garnish with freshly chopped chives.
Notes
Serve steaks with a side of rice pilaf, risotto or mashed potatoes.