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Pan Seared Loin of Elk with Pinot Noir Reduction


A great recipe from the Northwest


At a glance

2 ounces Clarified Butter

2 each Elk Short Loin Steaks, 8 Ounce

1 ounce Chopped Shallots

4 ounce Pinot Noir wine

12 ounce Veal stock

6 ounce Unsalted butter

To Taste Salt and freshly ground white pepper


Heat fry pan and add the clarified butter, sear the Steaks on all sides and place in a 375º oven and cook until medium rare (approximately 10 minutes). Remove from oven and place on warm serving plate. Add shallots and deglaze with the Pinot Noir and reduce by half. Add the veal stock and reduce by 50 percent. Add the unsalted butter in small pieces and season sauce with salt and pepper. Place the steaks on serving platters and pour the sauce over. Serve with roasted or mashed potatoes and a fresh steamed vegetable.