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You are here: Home / Recipes / Elk Steak Diane

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Elk Steak Diane

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Elk Diane

Originally this dish, named for Diana, Goddess of the Hunt, was served with game as in this recipe. It was reinvented in New York in the 50’s where it was made with beef steak during the era of table side cooking because the brandy could be set on fire, making it a very dramatic dish in fine dining restaurants.

I don’t like setting my food on fire (on purpose) so we won’t do that here. I substituted whiskey for the brandy to give the recipe a more western feel and because High West Whiskey is made in my little town and I love using local ingredients, but you can use brandy if you’re fancier than I am.

This can also be made with venison or beef steak if you don’t have any elk.

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Elk Steak Diane

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Elk steak with a complex, creamy sauce made with whiskey  

  • Author: Rocky Mountain Woman

Ingredients

Scale

1 1/2 lb of elk steak (or venison or beef tenderloin)

2 T butter

1/2 white onion, chopped

1/2 C beef broth

2 cloves of garlic, minced 

1/4 C whiskey – I used High West 

1 T Dijon mustard

1 T tomato paste

2 T Worcestershire Sauce

1/3 C half and half 

chopped basil for a garnish 

Instructions

Pat elk dry and saute in the butter over medium heat until it’s browned, about 3 minutes on each side for medium rare 

Remove from pan and set aside, cover with foil

Add the onion to the pan and cook for a minute or so

Add garlic and cook for another minute

Deglaze pan with whiskey, scraping the bottom of the pan to get all the good bits

Let the alcohol cook out of the sauce for a few minutes

Whisk in beef stock, tomato paste, Worcestershire and mustard

Let it simmer over medium heat for 4 minutes or until reduced to a glaze

Turn off the heat and let sit for a minute

Add cream, stir to combine 

Serve with the steak 

Garnish with basil 

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Serve with a nice, hearty cab and some crusty bread to mop up the rest of the sauce

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