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.
- Serves: 4 persons
- 4(7-ounce) moose sirloin steaks
- 2tablespoons plus 1 teaspoon olive oil
- Few dashes kosher salt
- Dash of freshly ground pepper
- 2tablespoons shallot (minced)
- 1cup red wine
- ½teaspoon coarsely ground pepper
- 1cup beef stock (homemade or packaged, not canned)
- 6tablespoons unsalted butter, divided
- 10ounces sliced white or brown mushrooms
Step 1Gather the ingredients.
Step 2Take 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.
Step 3Melt 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.
Step 4Stir 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.
Step 5Stir 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.
Step 6Preheat 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.
Step 7Heat 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.
Step 8Transfer 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.
Step 9Take 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.
Step 10To serve, scatter some mushrooms over each moose steak, and drizzle the sauce on top and around each steak. Enjoy!