Elk Steaks with Green Peppercorn Sauce Recipe
This elk steaks with green peppercorn sauce recipe is all about quick pan-searing and finishing a creamy, lightly spicy sauce in the same skillet. The ingredient list stays simple, and the how-to focuses on resting the meat briefly and deglazing the pan with red wine for extra flavor.
Ingredients
For the steaks and sauce
Step-by-Step Method
Prep the ingredients
Chop the garlic and slice the onions. Pat the elk steaks dry, then season both sides lightly with salt and black pepper.
Sear the elk steaks
Heat a large skillet over medium-high heat and add the olive oil. Sear the steaks for 2–4 minutes per side, depending on thickness and your preferred doneness. Move to a plate and let them rest for 5 minutes.
Saute onion and garlic
Lower the heat to medium. Add the butter, then cook the onions for 3–4 minutes until softened. Stir in the garlic and cook for 30–45 seconds, just until fragrant.
Build the sauce
Add the grainy mustard and green peppercorns. Pour in the red wine and scrape up the browned bits from the pan while stirring. Let it simmer for 2–3 minutes to reduce slightly.
Adjust consistency
Stir in the water or stock and simmer for 1–2 minutes. If the sauce looks too thick, add a splash more water; if it’s thin, let it reduce a bit longer.
Finish and serve
Return the rested steaks (plus any juices) to the skillet and warm them in the sauce for 30–60 seconds. Plate the steaks and spoon the peppercorn sauce over the top. Add parsley if you like and serve hot.