Elk Steaks with Green Peppercorn Sauce
Comments: Venison or red stag steaks can be substituted for elk.
Servings: 4
  • 4 [1-inch / 2.5-cm] thick steaks, [8-ounce / 227-g each]
  • 2 or 3 cloves garlic, minced
  • 2 tablespoons [30 mL] virgin olive oil
  • Salt
  • Freshly ground black pepper
Green Peppercorn Sauce
  • 4 tablespoons [60 g] unsalted butter
  • 1/4 cup [60 mL] whole green peppercorns
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon [15 mL] Cognac
  • Rinse then pat dry steaks.
  • Carefully trim away all visible fat.
  • Combine minced garlic and olive oil.
  • Pour over steaks and leave to marinate, refrigerated, for 2 to 4 hours.
  • Season steaks with salt and freshly ground black pepper.
  • Broil steaks fro approximately 5 to 7 minutes per side, until meat only has a hint of pink.
  • Meanwhile, prepare green peppercorn sauce.
  • Serve, along with green peppercorn sauce.
Green Peppercorn Sauce
  • Melt butter into a small saucepan.
  • Stir in whole green peppercorns; sprinkle to taste with salt and freshly ground black pepper.
  • Stir in Cognac.
  • Heat to boiling, yet do not let boil, stirring occasionnally.