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ELK LOIN STEAK WITH MERLOT SAUCE

from: Jack Kaestner

ELK LOIN STEAK WITH MERLOT SAUCE

Ingredients : -

• 1  750-ml bottle Merlot
• 2  14 -ounce cans low-salt chicken broth
• 1  14 -ounce can beef broth
• 2 Tbs. (¼ stick) unsalted butter, room temperature
• 1 Tbs. all purpose flour
• 1 Tbs. olive oil
•  8  6-ounce elk striploin steaks (each about 1 inch thick)
•  Freshly cracked pepper
•  cup chopped shallots
• 1 Tbs. chopped garlic
• 1 Tsp. chopped fresh thyme

Preparation Process : -

Simmer  wine, chicken broth and beef broth in heavy large
saucepan over high heat until mixture is reduced to 2 cups, about 1 hour. (Can
be prepared 1 day ahead. Cover and refrigerate.)

Mix butter and flour in small bowl. Heat 1 Tbs. olive oil in
heavy large skillet over medium-high heat. 

Sprinkle steaks with salt and cracked
pepper. 

Sauté steaks until medium-rare, about 4 minutes per side. Transfer to
plate. 

Add shallots, garlic and thyme to skillet; stir 30 seconds. 

Add reduced
wine mixture to skillet. Bring mixture to boil, scraping up any browned bits.
Add butter mixture and whisk until smooth. 

Boil sauce until thick enough to coat
spoon, about 2 minutes. Serve steaks with sauce.

Serves 8

 

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