Elk Steak with Horseradish Cream
(Herb Crusted Elk Steaks)
Show #105
Measure |
Ingredients |
Prepare |
| 3 | Elk steaks | |
| 4 strips | Prochiutto ham | |
| Crimini mushroom powder | To taste | |
| Season with: | Thyme | |
| Greek oregano | ||
| Salt and pepper | To taste | |
| 3 tablespoons | Butter | Clarified |
| ½ teaspoon | Garlic | Chopped |
| ¼ cup | Tomato | Skinned, seeded & chopped |
| ¼ cup | White wine | |
| 1/3 cup | Heavy cream | |
| 1½ tablespoon | Horseradish | Fresh grated |
| 1 tsp | Fresh parsley | Chopped |
| 1 tsp | Fresh chives | Sliced |
| 1 tablespoon | Butter | Chilled and cut in pieces |
Season steak with crimini mushroom powder, thyme, oregano, salt and pepper. Press seasonings into meat. Wrap each steak with Proscuitto ham and pin with a tooth pick. Sear for 2 to three minutes on each side in 2 tablespoons clarified butter for medium rare. Remove steaks and hold in a warm oven. Drain off excess oil from pan add garlic and 1 Tbl clarified butter and 1/4 cup tomatoes. Sauté and de-glaze with 1/4 cup wine. Add cream and 1 tablespoon of fresh grated horseradish, parsley and chives. Finish sauce with 1 tablespoon chilled butter. Top steak with sauce and garnish with 1/2 tablespoon horseradish. Can be used with beef, venison, and buffalo, moose, duck or any big game. SERVES 4
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