Moose Steak With Sautéed Mushrooms and Red Wine Sauce
A seared and pan-roasted moose sirloin steak, served with sautéed mushrooms and a rich red-wine sauce.
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Instructions
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Preheat oven to 450 F.
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Bring steaks to room temperature for 1 hour. Pat them dry, rub with 2 tablespoons olive oil, and season with salt and pepper.
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For the sauce, melt 1 tablespoon butter in a small saucepan. Sauté minced shallot for 3-4 minutes until caramelized.
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Stir in wine and coarsely ground pepper, then reduce to 1/2 cup over a low boil for approximately 10 minutes.
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Add beef stock, bring to a low boil, and reduce by half for about 10 more minutes until glossy. Remove from heat.
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In a heavy-bottomed skillet, melt 1 tablespoon butter. Sauté sliced mushrooms with salt and pepper until golden brown, then transfer to a plate.
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Heat 2 tablespoons butter and 1 teaspoon olive oil in the same skillet. Brown moose steaks for 2 minutes per side.
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Roast steaks in the preheated oven for 8-10 minutes, adjusting for thickness, to achieve medium-rare.
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Remove skillet from oven. Pour steak cooking juices into the sauce, rewarm over low heat, and whisk in the remaining 2 tablespoons butter, 1/2 tablespoon at a time, until satiny.
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Serve steaks topped with mushrooms and drizzled with the sauce.