Elk Steaks With Green Peppercorn Sauce Recette

Comment préparer Elk Steaks With Green Peppercorn Sauce

1. Trim any visible fat from the elk steaks.
2. In a small bowl, whisk together 2 cloves minced garlic and 2 tablespoons olive oil.
3. Pour garlic-oil mixture over the elk steaks. Marinate, refrigerated, for at least 8 hours or overnight.
4. Season steaks generously with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
5. Preheat grill to medium-high heat. Grill steaks for 5-6 minutes per side for medium-rare, or adjust time according to desired doneness. Use a meat thermometer to ensure internal temperature reaches 130-135°F (54-57°C) for medium-rare.
6. Remove steaks from grill and let rest on a heated platter in a low oven (200°F/93°C) while preparing the sauce.
7. **Green Peppercorn Sauce:** In a small saucepan, melt 2 tablespoons butter with 1 tablespoon olive oil over medium-high heat. Do not let it smoke.
8. Add 1/2 small yellow onion, finely chopped, and sauté, stirring frequently, until softened (about 30 seconds).
9. Add 1 tablespoon white wine vinegar and 1/4 cup dry white wine. Cook, scraping up any browned bits from the bottom of the pan, until the liquid is reduced by half (2-3 minutes).
10. Stir in 1/2 cup beef stock and 1 teaspoon Dijon mustard. Cook, stirring frequently, until the sauce has reduced by half (4-6 minutes).
11. Remove from heat and stir in 2 tablespoons coarsely cracked green peppercorns. Season to taste with salt and pepper.
12. Drizzle the green peppercorn sauce generously over the rested elk steaks.
13. Serve immediately and enjoy!