Transform any traditional elk steak dinner into a gourmet weeknight dish with this easy to make flavorful Dijon mustard pan sauce. The sauce uses simple ingredients that take no time at all to prepare.
Serve the sauce over tender sliced elk and a side of rosemary infused roasted vegetables.
This sauce also works well with seared venison, antelope and sheep steaks.
Servings: 4
Ingredients
- 4 Elk Steaks 1 in thick 6 oz
- 2 tbsp Dijon Mustard
- 1 cup Chicken broth
- 3 tbsp Unsalted butter
- 1 tbsp granulated garlic powder
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
Instructions
- In a small bowl. combine the garlic powder, salt and pepper. Rub the elk steaks with the seasoning blend.
- Heat a cast iron skillet over medium-high heat and add 2 tablespoons of butter. When the butter has melted cook steaks 3-4 minutes per side. Remove the steaks and set on a cutting board covering loosely with foil.
- Reduce the heat to medium-low and add the chicken broth. Stir the broth until it begins to simmer, about 4-5 minutes. Whisk in the Dijon mustard and remaining butter.
- Slice the elk steaks and serve with the Dijon mustard pan sauce.
Notes
I like to serve these tender elk steaks with a combination of roasted vegetables such as sliced beets, cubed potatoes, onions, mushrooms, 2 cloves of garlic and a sprig of rosemary. Toss the vegetables with a few tablespoons of olive oil and season with kosher salt and freshly ground black pepper. Add the vegetables to a non stick baking sheet and bake for 30-40 minutes at 425 degrees.
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KITCHEN GADGETS & ACCESSORIES USED IN THIS RECIPE