HOMERECIPEMoose Steak With Mushrooms and Red Wine Sauce
- PrepTime: 25 Mins
- CookTime: 15 Mins
- TotalTime: 40 Mins
- 4 (7-ounce) moose sirloin steaks
- 2 tablespoons plus 1 teaspoon olive oil
- Few dashes kosher salt
- Dash of fresh ground pepper
- 2 tablespoons shallot (minced)
- 1 cup red wine
- 1/2 teaspoon coarsely ground pepper
- 1 cup beef stock (homemade or packaged, not canned)
- 6 tablespoons unsalted butter
- 10 ounces sliced white or brown mushrooms
- Gather the ingredients.
- Take the steaks out of the refrigerator one hour before cooking them, and let them come to room temperature. Pat the steaks dry with paper towels and massage them with 2 tablespoons of olive oil. Liberally season both sides of the steaks with Kosher salt and freshly ground pepper.
- Melt 1 tablespoon butter in a small saucepan over medium heat. Add the minced shallot, and sauté for 3 to 4 minutes until just starting to caramelize.
- Stir in the wine and coarsely ground pepper, and bring to a low boil. Let the wine boil down until it is reduced to 1/2 cup, about 10 minutes.
- Stir in the beef stock and bring it to a low boil, letting it reduce half again, about 10 more minutes. The sauce should now be shiny with a deep rich brown color. Take the saucepan off the heat. You can prepare the sauce ahead of time and then re-warm it when you're ready to serve the steaks.
- Preheat oven to 450 F. Melt 1 tablespoon of butter in a heavy-bottom skillet over medium heat. When the foam subsides, add the sliced mushrooms. Sprinkle them with salt and pepper, and them until they're golden brown. Use a slotted spoon to transfer the mushrooms to a plate and set aside.
- Heat 2 tablespoons butter and 1 teaspoon of olive oil in the same skillet over medium-high heat. When the foam subsides, add the moose steaks and brown both sides, 2 minutes per side.
- Transfer the skillet to the preheated oven, and roast the steaks 8 to 10 minutes, depending on the thickness of the steaks, to medium-rare. Take care to not over-cook, as the meat easily dries out.
- Take the skillet out of the oven, and pour the cooking juices from the steaks into the sauce. Rewarm the sauce over low heat, and whisk in the 2 remaining tablespoons butter, one-half tablespoon at a time, until the sauce takes on a satiny sheen.
- To serve, scatter some mushrooms over each moose steak, and drizzle the sauce on top and around each steak.