Elk Steak Diane


Prep: 20 minutes

Cook: 20 minutes

Ready in: 40 minutes


  • 1 pound elk strip steak or tenderloin
  • 4 tablespoons unsalted butter
  • 2 shallot, minced
  • 4 cloves garlics, minced
  • ½ cup brandy
  • ½ cup elk stock, or beef
  • 4 tablespoons Dad’s Own
  • 2 tablespoons prepared yellow mustard
  • 2 tablespoons tomato paste
  • ½  cup heavy cream
  • 2 tablespoons fresh parsley, minced for garnish


  • Remove meat from the refrigerator and generously apply salt. Bring it to room temperature.
  • Heat a large pan over medium heat and add butter.
  • Pat the meat dry and cook on all sides. Cook until the meat has a crust on all sides and then remove from heat. Set aside and cover with foil.
  • Add shallots and cook until translucent and then add garlic until fragrant.
  • Deglaze the pan with brandy, scraping cooked bits from the pan.
  • Cook brandy until slightly thickened and no longer smells of alcohol. Add the broth, tomato paste, mustard and Dad’s Own and stir.
  • Cook until the sauce thickens and will coat a wooden spoon.
  • Remove sauce from heat and add in heavy cream.
  • While sauce thickens, slice the meat into medallions.
  • Spoon sauce onto a rimmed plate and top with medallions. Pour any remaining sauce onto medallions and garnish with chopped parsley.