Summer Shipping Tips: How to keep your Honest Bison order fresh.
July 25, 2024Elk Filet Mignon with Shallot Peppercorn Cream Sauce
Serves
2 Servings
Prep time
15 Minutes
Cook time
15 Minutes
Method
Stovetop
Looking to elevate your steak night? This recipe for Elk Filet Mignon with Shallot Peppercorn Cream Sauce is the perfect blend of elegance and simplicity. Tender, naturally-grazed Elk Filets meet a rich, velvety sauce that’s bursting with flavor from shallots, garlic, and freshly cracked peppercorns. With just 15 minutes of prep and quick stovetop sear, this recipe is ideal for impressing a special someone—or just treating yourself.
Recipe and photography by Essence Eats.
Ingredients
-
2 Honest Bison Elk Filet Mignon (6 ounces each)
-
Salt and freshly ground black pepper (to taste)
-
2 tablespoons avocado oil
Shallot Peppercorn Sauce
-
1 shallot (large, finely chopped)
-
2 cloves garlic (minced)
-
2 tbsp butter
-
½ tbsp freshly cracked black pepper
-
½ cup beef broth
-
1 cup heavy cream
-
½ tsp salt
Directions
Step 1
Season the elk filet mignon generously with salt and black pepper.
Step 2
Heat avocado oil in a heavy skillet over medium-high heat.
Step 3
Once hot, add the filet mignon and sear until it develops a golden-brown crust on each side and is cooked to the desired doneness. For rare, cook for about 2 minutes on each side. For medium-rare, cook for about 4 minutes on each side. For medium, cook for about 5 minutes on each side. You can double-check the cooking by reading the internal temperature of the meat with a meat thermometer. (See below for cooking temps)
Step 4
Remove the filets from the skillet and rest for at least 10 minutes.
Step 5
While the filet mignon rests, make the shallot cream sauce. Add the butter to the same skillet used to sear the steak over medium heat.
Step 6
Add the finely chopped shallots and sauté until soft and translucent, about 5 minutes. Then add the minced garlic.
Step 7
Next, add the cracked black peppercorns and sauté for another minute.
Step 8
Deglaze the skillet with beef broth, scraping up any browned bits from the bottom of the skillet.
Step 9
Stir in the heavy cream and bring to a simmer. Cook until the sauce thickens slightly, about 5-7 minutes.
Step 10
Lastly, add in the salt.
Serve the filet mignon with a spoonful of shallot cream sauce drizzled on top or below each filet. Top with herbs for a finishing touch if desired.
- Leftover shallot peppercorn cream sauce can be stored in the fridge for 3-4 days in an airtight container.
- To reheat leftover sauce, microwave in 30-second increments until warm or on the stovetop in a small saucepan on low-medium heat.
Cooking Temps for Elk Steaks
The best way to make sure your steak is cooked perfectly every time is to use a meat thermometer. Our favorite is the MEATER Plus Digital Thermometer. It’s wireless, accurate, and will help you cook any meat beautifully including Elk, Bison, Venison, Beef, Pork, Lamb, Chicken, Fish, and more.
We always recommend cooking our steaks to Medium Rare, but of course, steak doneness is a personal preference. The following temperatures are a guideline for leaner meats like Elk, Bison, and Venison:
119-125˚ F
Rare
125-130˚ F
Medium Rare
130-135˚ F
Medium
Frequently Asked Questions
Have some questions about this recipe, how to cook elk meat, or what it tastes like? Take a peek at these FAQS. If you still have questions, contact us and we’ll do our best to answer them!