Elk Backstrap with Red Wine Mushrooms
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Servings
2
-
Calories
351 kcal
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Course
Main Course
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Cuisine
American
Elk Backstrap with Red Wine Mushrooms
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Perfectly medium-rare elk backstrap seared in a cast iron pan with rich and flavorful sauteed mushrooms and a hint of rosemary and red wine. This recipe is a great way to elevate a beautiful steak!
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Ingredients
- 12 oz elk backstrap (or venison, moose, antelope, etc.)
- salt and pepper, to taste
- 1 tablespoon pork lard
- 8 oz cremini mushrooms, sliced
- 1 tablespoon salted butter
- 2 prigs fresh Rosemary
- ½ cup red wine
Instructions
- Pat steak dry with paper towels. Season all over with salt and pepper.
- Heat a cast iron skillet over medium-high heat. Once pan is hot but not smoking, add lard and swirl to coat pan.
- Place steak into pan and cook for 4 minutes or until bottom of steak develops a nice crust without overcooking the bottom half of the steak.
- Flip and cook an additional 4 minutes or until internal temperature is 115-120°F for medium-rare. If the sides of the steak looks raw, sear each side for 20-30 seconds.
- Remove steak to a plate to rest for at least 10 minutes. This is arguably the most important step in cooking a perfectly juicy steak.
- While steak is resting, cook mushrooms. Add mushrooms to hot pan. Don't clean the pan before adding the mushrooms. Cook for 3-5 minutes or until the mushrooms release their liquid and reabsorb it.
- Add butter and rosemary sprigs to mushrooms. Stir to melt the butter, about 1 minute.
- Add in red wine and cook for 4-5 minutes, or until wine is reduced and there is a small amount of sauce in the pan. Taste the mushrooms and add salt and pepper if needed. They may already have enough from what was left in the pan from cooking the steak.
- Slice steak into ½" slices and serve with mushrooms on top. If you have any sauce left in the pan, drizzle it over the steak. Enjoy!
Equipments used:
Notes
- Patting the steak dry with paper towels helps achieve the perfect crust on the outside of the steak.
- If you come across a bottle of wine you're not too fond of drinking, save it in the fridge and use it for recipes like this!
- Allowing the mushrooms to release their liquid and reabsorb it without adding cooking fat intensifies the flavor of the mushrooms and leads to a more delicious finished product.
Nutrition Information
Show Details
Calories
351kcal
(18%)
Carbohydrates
6g
(2%)
Protein
37g
(74%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
21mg
(7%)
Sodium
273mg
(11%)
Potassium
1211mg
(35%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
179IU
(4%)
Vitamin C
0.02mg
(0%)
Calcium
34mg
(3%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 6g | 2% |
| Protein | 37g | 74% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 21mg | 7% |
| Sodium | 273mg | 11% |
| Potassium | 1211mg | 26% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 179IU | 4% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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