Elk Backstrap with Red Wine Mushrooms

Elk backstrap. It doesn't get much better, right? Wrong. Top a perfectly medium-rare elk backstrap with savory mushrooms simmered in red wine with fresh herbs and now we're talking. If you want to make a meal to impress without a lot of extra work, keep reading!

drizzling red wine sauce over elk backstrap and mushrooms.

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Why This Recipe Works:
Ingredient Notes:
Equipment Notes:
Step by Step Instructions:
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Putting it All Together:
Recipe FAQ's:
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Why This Recipe Works:

An elk steak seared perfectly in a cast iron pan can't be beat. But once you take the steak out of the pan, what happens to all the delicious flavor left in the pan? You could wash it out and move on, or you could create something delicious in the time it takes your steak to rest.

All you need are your favorite mushrooms, butter, fresh herbs, and red wine to take your steak game to the next level. The mushrooms soak up the flavors from the steak while also absorbing the sweetness of reduced red wine and earthiness of fresh herbs. These mushrooms make the perfect steak topping that's sure to impress. And I promise they're super easy to make!

Ingredient Notes:

elk backstrap with mushrooms ingredients with labels.

Elk Backstrap: This recipe uses elk backstrap but you can use any steak cut (tenderloin, sirloin, round, etc.)you'd like!
Mushrooms: You can substitute your favorite mushrooms for the cremini mushrooms. You can also add some extra mushroom flavor with this homemade mushroom seasoning!
Red Wine: Do you ever open a bottle of red wine that isn't that great to drink? Don't toss it! Pour it into a jar and refrigerate it for a rainy day. You'll be happy to have it on hand for this recipe!

Equipment Notes:

Cast Iron Pan: While you can use any pan you'd like to cook this steak, a cast iron pan is your best bet for achieving the perfect crust on the outside while keeping the inside medium-rare.

Step by Step Instructions:

How To Cook Elk Steak in a Cast Iron Pan:

Elk steaks (and all steaks for that matter) are meant to be cooked in a cast iron pan. The crust you get from a ripping hot pan is unmatched by any other cooking method. Follow the instructions below for the perfect cast iron steak!

elk steak on paper towels — **Step 1:** Pat steak dry with paper towels. The drier the surface, the better the crust will form while cooking.

elk steak with salt and pepper on plate. — **Step 2:** Season all over with salt and pepper.

lard melting in cast iron pan. — **Step 3:** Heat pan over medium-high heat. Add lard and swirl to coat the pan.

elk steak in cast iron pan. — **Step 4:** Add steak to pan and cook for 4 minutes.

searing elk steak in cast iron pan. — **Step 5:** Flip steak and cook an additional 4 minutes or until internal temperature reaches 120 degrees F.

searing sides of elk steak in pan. — **Step 6:** Sear sides of steak for 20-30 seconds each if they look raw.

elk steak resting on wood board. — **Step 7:** Let steak rest for 10 minutes before slicing.

sliced elk backstrap on wood board. — **Step 8:** Slice into desired thickness and enjoy!

Pro Tip: Patting your steak dry with paper towels before cooking is the key to achieving the perfect crust on the outside. The drier the surface is, the better!

How to Make Red Wine Mushrooms:

You should always let your steak rest for at least 10 minutes before cutting into it. So why not use that time to make something delicious to top your steak with? These mushrooms soak up all the flavorful steak goodness from the pan.

Then you add more flavor with fresh herbs and reduced red wine. They're the perfect topping for the perfect steak.

mushrooms cooking in cast iron pan. — **Step 1:** After steak has finished cooking, add mushrooms to hot pan.

mushrooms sauteeing in cast iron pan. — **Step 2:** Cook for 3-5 minutes or until the mushrooms release their liquid and reabsorb it.

mushrooms with rosemary and butter in cast iron pan. — **Step 3:** Add in butter and rosemary sprigs.

mushrooms cooking with rosemary in cast iron pan. — **Step 4:** Stir to melt the butter, about 1 minute.

mushrooms simmering in red wine. — **Step 5:** Add in red wine and bring to a simmer.

mushrooms simmering in red wine sauce. — **Step 6:** Simmer for 4-5 minutes or until wine has reduced and there is a small amount of sauce in the pan. Taste and add salt and pepper if needed.

Pro Tip: I always keep a jar of red wine in the fridge from bottles that I didn't love for drinking. Even if it's not a great drinking wine, you can still cook with it!

More Backstrap Recipes You'll Love:

Putting it All Together:

Your steak is perfectly cooked and your mushrooms are looking gorgeous, what's left to do? Not much! Slice up that steak, top it with the mushrooms, and drizzle a little pan sauce over the top. Add some simple sides like roasted delicata squash and Dutch oven sourdough bread. Pour a glass of your favorite red wine and dig in. Enjoy!

sliced elk backstrap with mushrooms and rosemary.

Recipe FAQ's:

What does elk steak taste like?

Elk is typically a very mild game meat. It tastes similar to venison (or deer meat) but has a rich meaty flavor with a tender texture if cared for and cooked properly.

Why is my elk meat tough?

Elk meat is very lean and can become tough if it's overcooked. Elk steak should be cooked medium-rare to rare to preserve the moisture and tenderness of the meat.

How do I make my elk meat less gamey?

Elk meat can have a stronger flavor depending on the animal it came from, how it was cared for, prepared etc. Allowing the meat to thaw in a paper towel-lined bowl can help remove a lot of off flavors.

Other Steak Recipes to Try:

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Thank you!

Annie

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