Moose Steak With Sautéed Mushrooms and Red Wine Sauce

Gather the ingredients.

Take the steaks out of the refrigerator 1 hour before cooking them, and let them come to room temperature. Pat the steaks dry with paper towels and massage them with 2 tablespoons of olive oil. Season both sides of the steaks with kosher salt and freshly ground pepper.

Melt 1 tablespoon of the butter in a small saucepan over medium heat. Add the minced shallot, and sauté for 3 to 4 minutes until just starting to caramelize.

Stir in the wine and coarsely ground pepper, and bring to a low boil. Let the wine boil down until it is reduced to 1/2 cup, about 10 minutes.

Stir in the beef stock and bring it to a low boil, letting it reduce half again, about 10 more minutes. The sauce should now be shiny with a deep rich brown color. Take the saucepan off the heat. You can prepare the sauce ahead of time and then rewarm it when you're ready to serve the steaks.

Preheat the oven to 450 F. Melt another 1 tablespoon of the butter in a heavy-bottomed skillet over medium heat. When the foam subsides, add the sliced mushrooms. Sprinkle them with salt and pepper, and sauté them until golden brown. Use a slotted spoon to transfer the mushrooms to a plate and set aside.

Heat 2 tablespoons of the butter and the remaining 1 teaspoon of olive oil in the same skillet over medium-high heat. When the foam subsides, add the moose steaks and brown both sides, 2 minutes per side.

Transfer the skillet to the preheated oven, and roast the steaks for 8 to 10 minutes, depending on the thickness of the steaks, to medium-rare. Take care to not overcook, as the meat easily dries out.

Take the skillet out of the oven and pour the cooking juices from the steaks into the sauce. Rewarm the sauce over low heat, and whisk in the 2 remaining tablespoons butter, 1/2 tablespoon at a time, until the sauce takes on a satiny sheen.

To serve, scatter some mushrooms over each moose steak, and drizzle the sauce on top and around each steak. Enjoy.