5 from 18 votes
Elk Backstrap with Red Wine Mushrooms
Elk Backstrap with Red Wine Mushrooms features a pan-seared elk steak seasoned with salt and pepper and cooked to medium-rare, paired with cremini mushrooms sautéed in pork lard and butter with rosemary and reduced red wine. The dish highlights a tender, flavorful game meat with a rich, wine-infused mushroom accompaniment ideal for a refined main course.
Prep Time
5 mins
Cook Time
20 mins
Servings:
2
Calories:
351 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 12 oz elk backstrap or venison, moose, antelope, etc
- salt to taste
- black pepper to taste
- 1 tablespoon pork lard
- 8 oz cremini mushrooms sliced
- 1 tablespoon butter salted
- 2 prigs rosemary fresh
- 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!
Cup of Yum
Notes
- Drying the steak before cooking ensures a better crust development.
- Use wine not preferred for drinking to enhance this dish's flavor economically.
- Allow mushrooms to release liquid before adding butter to deepen their flavor.
- Rest the steak for at least 10 minutes after cooking for juiciness.
Nutrition Information
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%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 351
% 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.