Norwegian Pan-Seared Elk Steak with Cream Mushroom Sauce

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Elgbiff is a classic Norwegian preparation for tender elk (or moose) loin, quickly seared and finished in a rich pan sauce of cream, butter, and wild mushrooms. The deeply savory, slightly sweet meat pairs beautifully with tart lingonberry jam, a hallmark of Norwegian game cooking.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 30 gFat
• 15 gSaturated Fat
• 11 gCarbs
• 1 gFiber
• 6 gSugar
• 40 gProtein
• 420 mgSodium
• 780 mgPotassium
• 80 mgCalcium
• 5 mgIron
• 5 mgVitamin C
• 420 mcgVitamin A

Ingredients

For the elk steaks

• 4 elk or moose steaks, about 6 oz (170 g) each and 1 inch thick
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp neutral oil
• 2 tbsp unsalted butter

For the cream mushroom sauce

• 8 oz (225 g) cremini or button mushrooms, thinly sliced
• 2 shallots, finely minced
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 3/4 cup beef or game stock
• 3/4 cup heavy cream
• 1 tsp Dijon mustard
• 1 tbsp fresh thyme leaves
• 1 tbsp chopped flat-leaf parsley

For serving

• Lingonberry jam
• Buttered boiled potatoes or rustic bread

Directions

1. Pat the elk steaks dry and season both sides generously with salt and pepper; let them rest at room temperature for 15 minutes.
2. Heat the oil in a large cast-iron skillet over medium-high until shimmering. Add the steaks and sear undisturbed for 3 to 4 minutes per side for medium-rare, adjusting time for thickness. Transfer to a plate and tent with foil.
3. Lower the heat to medium and add the butter to the same pan. Sauté the mushrooms for 4 to 5 minutes until deeply browned, then stir in the shallots and garlic and cook for 1 minute more.
4. Sprinkle the flour over the mushrooms and stir for 30 seconds. Pour in the stock, scraping up all the browned bits from the pan bottom, and simmer for 2 minutes until slightly reduced.
5. Stir in the heavy cream, Dijon, and thyme. Simmer gently for 3 to 4 minutes until the sauce coats the back of a spoon, then taste and adjust salt and pepper.
6. Return the elk steaks and any accumulated juices to the skillet. Spoon the sauce over them and warm through for 1 to 2 minutes without boiling.
7. Sprinkle with parsley and serve immediately with a generous spoonful of lingonberry jam on the side and buttered potatoes or crusty bread.

Cook’s Notes

• Elk and moose are lean, so do not overcook; aim for medium-rare to medium (130 to 140 degrees F internal) for tender results.
• Substitute venison loin if elk is unavailable, or use a thick-cut beef sirloin for a similar hearty preparation.
• Do not let the cream sauce boil vigorously after the steaks return, or it may split and the meat will overcook.
• Traditional accompaniments include rutabaga mash, sautéed green beans, or simple buttered new potatoes alongside the lingonberry.
• Wild game benefits from a short rest after cooking to redistribute the juices; tent loosely with foil for 5 minutes if you have time.

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