The key to the success of this dish is to never ever overcook your elk steaks. That… and of course, searing the meat directly in the pan that the bacon, mushrooms and marsala wine just came from. The bacon grease that seasons the pan will leave an amazingly flavorful outer crust on each piece of meat that will leave you wanting more.
INGREDIENTS
- 4 Elk Sirloin Steaks
- 1-2 bacon slices chopped
- 2 cups white or brown mushrooms
- 4 tablespoons butter
- 1/2 cup marsala wine
- Fresh cracked pepper
- Kosher salt
- Thyme sprigs
SIDES
- Garlic mashed potatoes
- Iceberg Wedged salad w/ Bluecheese
DIRECTIONS
Rub elk steaks with cracked pepper, kosher salt and fresh thyme. Marinate overnight or at least for an hour prior to cooking. (Note: For more even cooking, bring meat to room temperature.)
Cook bacon in cast iron skillet. Add 3 tablespoons butter and mushrooms to pan. Saute mushrooms until browned and carmelized. Add 1/2 cup Marsala wine to pan and cook for 2-3 minutes. Remove mushrooms from pan and set aside.
Add remaining butter to skillet. Add meat to pan and sear on both sides about 2-3 minutes per side depending on thickness of the steaks.
Add marsala mushrooms back to pan and continue to cook for 2-3 minutes.
Do you leave the bacon in the skillet the whole time or do you remove? When you remove the mushrooms, do you also remove the marsala wine so you have an empty pan to sear the elk steaks?
Steve – thank you for asking. This is an old recipe that I need to fine tune my Directions. Yes, leave the bacon and cook the mushrooms. Then add the marsala wine. Then remove everything from the skillet and cook elk steaks. Then add the sauce back. You can also cook this in two skillets. I like to cook the meat towards the end so it doesn’t dry out. Hope this helps…