Peppercorn Steak Recipe - Janet & Doug Friebel
Ingredients:
4 elk steaks (any wild game of your choice)
2 tablespoons grape seed oil, canola oil or other high smoke-point oil
1/3 cup shallots or onions finely chopped
1 clove garlic
1/4 cup red wine
2 cups beef broth or stock (for gluten-free version use gluten-free stock)
2 tablespoons black peppercorns cracked
2 teaspoons cornstarch
2 teaspoons Dijon mustard
1/3 cup heavy cream
Instructions:
Pre heat oven to 350 degree F
1. Let the steaks come to room temperature
2. Heat the oil in a large cast iron pan over high heat. When the oil begins to smoke, take the pan off the heat. Pat the steaks dry with paper towels and place in the hot pan. Return the pan to the heat and turn down to medium-high. Sear, without moving the steaks, for at least 4 minutes. Try to pick up a steak with tongs, and if it comes away clean, flip it. If it sticks to the pan, let it cook for another minute or two on that side.
3. Place the pan in the oven and let cook for 10 minutes.
4. At about the 8 minute mark pour the peppercorn sauce (from below) over the steaks and return to the oven.
Peppercorn Sauce
In a sauce pan sweat the shallots and garlic in a little oil for 2 to 3 minutes. Add the red wine, beef broth and peppercorns. Combine the cream and cornstarch, and then whisk into the sauce. Simmer until thickened then add the mustard. Pour over the steaks at the eight minute mark.
2 tablespoons grape seed oil, canola oil or other high smoke-point oil
1/3 cup shallots or onions finely chopped
1 clove garlic
1/4 cup red wine
2 cups beef broth or stock (for gluten-free version use gluten-free stock)
2 tablespoons black peppercorns cracked
2 teaspoons cornstarch
2 teaspoons Dijon mustard
1/3 cup heavy cream
Instructions:
Pre heat oven to 350 degree F
1. Let the steaks come to room temperature
2. Heat the oil in a large cast iron pan over high heat. When the oil begins to smoke, take the pan off the heat. Pat the steaks dry with paper towels and place in the hot pan. Return the pan to the heat and turn down to medium-high. Sear, without moving the steaks, for at least 4 minutes. Try to pick up a steak with tongs, and if it comes away clean, flip it. If it sticks to the pan, let it cook for another minute or two on that side.
3. Place the pan in the oven and let cook for 10 minutes.
4. At about the 8 minute mark pour the peppercorn sauce (from below) over the steaks and return to the oven.
Peppercorn Sauce
In a sauce pan sweat the shallots and garlic in a little oil for 2 to 3 minutes. Add the red wine, beef broth and peppercorns. Combine the cream and cornstarch, and then whisk into the sauce. Simmer until thickened then add the mustard. Pour over the steaks at the eight minute mark.