Moose Steak With Sauteed Mushrooms and Red Wine Sauce

Moose Steak With Sauteed Mushrooms and Red Wine Sauce

Make this delicious seared and pan-roasted moose sirloin steak recipe with sauteed mushrooms and a satiny red-wine sauce.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    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.
  3. Step 3

    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.
  4. Step 4

    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.
  5. Step 5

    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.
  6. Step 6

    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 saute them until golden brown. Use a slotted spoon to transfer the mushrooms to a plate and set aside.
  7. Step 7

    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.
  8. Step 8

    Transfer the skillet to the preheated oven, and roast the steaks for 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.
  9. Step 9

    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.
  10. Step 10

    To serve, scatter some mushrooms over each moose steak, and drizzle the sauce on top and around each steak. Enjoy!