Dave Mansue’s Elk Diane
Not only did Dave Mansue harvest a magnificent West Texas elk with the assistance of True Grit Outfitters, but he allowed us to enjoy the fruits of his hard work on a recent trip to Missouri. After enjoying an appetizer of ground elk ravioli, we hit the main course: Steak Diane.
Dave borrowed much of the recipe from Guy Fieri, and offers it up to anyone fortunate enough to have access to similar game.
Prior to Cooking
For optimal tenderness, 24 hours prior to preparing the meal, thaw the elk to be used. Once thawed, tenderize using a tenderizer or large fork. Once tenderized, place the elk in a container or ziploc bag. Pour enough Coke or Diet Coke over the meat to cover. Allow the meat to remain in the Coke for 12 to 24 hours. The citric acid in the Coke helps to break down the meat and thus make it more tender.
Ingredients
1 quart low-sodium beef stock
Four 6- to 8-ounce filet mignons
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
4 tablespoons butter
2 tablespoons extra-virgin olive oil
3 cups thinly sliced cremini mushrooms
2 shallots, sliced
4 cloves garlic, minced
1/2 cup brandy
1/2 cup dry red wine
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
The Cooking Process
Add the beef stock to a saucepan and reduce over medium-high heat to 1/2 cup, about 1 hour.
Sprinkle the steaks on both sides with the salt and pepper.
In a large skillet or cast-iron pan over medium-high heat, heat 2 tablespoons of the butter and the olive oil.
When the butter has melted and the oil shimmers, add the steaks.
Brown the steaks on both sides, 3 minutes per side.
Transfer the steaks to a plate and set aside, lightly covered with foil.
Add the mushrooms and shallots to the pan and cook for 2 minutes, stirring frequently, adding oil if needed.
Add the garlic.
When the garlic is lightly colored, add the brandy (be careful, it can ignite).
Add the wine, mustard, Worcestershire and the reduced beef stock. Simmer for 2 to 3 minutes more.
Return the steaks to the pan and finish cooking them to the desired temperature, 2 to 4 minutes, depending upon the size of the filets and desired temperature/doneness. For medium-rare, cook to 135 degrees F on an instant-read thermometer.
Add the remaining 2 tablespoons butter to the sauce to melt.
Notes:
To serve, place a steak on each plate and pour the sauce over the steak. Dave prefers to serve the serve the elk over mashed potatoes made with coconut milk, butter, sour cream, salt/pepper and parmesan cheese.
Pairs well with Cabernet.
If using ham steaks as opposed to tenderloin, cutting the steaks across the grain prior to serving provides a much more tender piece of Elk.
