Elk Loin In Merlot Sauce
Elk Loin Steak with Merlot Sauce
1 750-ml bottle Merlot
2 14 ½½-ounce cans low-salt chicken broth
1 14 ½½-ounce can beef broth
2 Tbs. (¼ stick) unsalted butter, room temperature
1 Tbs. all purpose flour
1 Tbs. olive oil
8 6-ounce elk strip loin steaks (each about 1 inch thick)
Freshly cracked pepper
1 cup chopped shallots
1 Tbs. chopped garlic
1 Tsp. chopped fresh thyme
Boil wine, chicken broth and beef broth in heavy
large saucepan over high heat until mixture is
reduced to 2 cups, about 1 hour. (Can be prepared
1 day ahead. Cover and refrigerate.)
Mix butter and flour in small bowl.
Heat 1 Tbs. olive oil in heavy large
skillet over medium-high heat.
Sprinkle steaks with salt and cracked pepper.
Sauté steaks until medium-rare, about 4 minutes per side. Transfer to plate.
Add shallots, garlic and thyme to skillet; stir 30 seconds.
Add reduced wine mixture to skillet. Bring mixture to boil, scraping up
any browned bits. Add butter mixture and whisk until smooth.
Boil sauce until thick enough to coat spoon, about 2 minutes. Serve steaks with sauce.
Last updated by admin on 8/20/2010