Entrée: United States – Elk Steak Au Poivre (Elk Steak with Peppercorn Sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 10 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 boneless raw elk sirloin steaks, 8–10 oz (225–285 g) each; use about 1–1¼ lb (450–570 g) total
2 tbsp (30 ml) coarse green or black peppercorns, crushed
Salt, to taste
2 tbsp (30 g) butter
2 tbsp (30 ml) neutral oil, such as canola or grapeseed oil
¼ cup (60 ml) cognac or brandy
1 cup (240 ml) beef stock
½ cup (120 ml) heavy cream
1 tsp (5 ml) Dijon mustard (chosen from the optional amount; the method specifies a teaspoon)

Show original ingredient measurements

2 boneless raw elk sirloin steaks, 8–10 oz (225–285 g) each; use about 1–1¼ lb (450–570 g) total
2 tbsp (30 ml) coarse green or black peppercorns, crushed
Salt, to taste
2 tbsp (30 g) butter
2 tbsp (30 ml) neutral oil, such as canola or grapeseed oil
¼ cup (60 ml) cognac or brandy
1 cup (240 ml) beef stock
½ cup (120 ml) heavy cream
1 tsp Dijon mustard (chosen from the optional amount; the method specifies a teaspoon)

Instructions

1. Pat the raw elk steaks dry. Season both sides with salt to taste, then press the crushed peppercorns onto both sides.
2. Heat the oil and about half the butter in a heavy skillet over high heat. Sear the steaks for about 2–4 minutes per side, depending on thickness and desired doneness. Transfer to a warm plate and let rest.
3. Carefully add the cognac to the skillet and scrape up the browned bits. If you choose to flambé, use caution and keep the pan away from anything flammable.
4. Add the beef stock and reduce it by about half. Stir in the cream and Dijon mustard, then simmer until the sauce coats the back of a spoon.
5. Stir the remaining butter into the sauce. Return the steaks briefly to the skillet to warm, spoon sauce over them, and serve immediately.