Go Back
+ servings
Elk steak topped with a brown sauce and freshly chopped parsley.
Print Recipe
5 from 2 votes

Elk Steak au Poivre

Delicious elk steaks cooked with a black peppercorn crust and topped with a savory sauce.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish
Cuisine: American
Servings: 4 people
Calories: 228kcal
Author: Kathy



  • 4 elk steaks
  • 4 tablespoons black peppercorns crushed
  • 2 tablespoons butter
  • ¼ cup shallots minced
  • ¼ cup cognac or brandy
  • 1 cup beef broth
  • ½ cup heavy cream
  • salt


  • Dry steaks by dabbing both sides with a dry paper towel
    4 elk steaks
  • Coat both sides of steaks with peppercorns and a sprinkling of salt
    4 tablespoons black peppercorns, salt
  • In a very hot cast iron pan (or heavy duty pan) add steaks. Be certain to not overcrowd steaks. If your cast iron pan isn't well seasoned, place a bit of oil on a paper towel and rub bottom of pan prior to heating pan.
  • Cook over medium high heat for 4-5 minutes per side. Try not to move steaks around while they are cooking. You can peak to make certain you aren't burning the steaks.
  • Remove steaks and place on a plate and cover loosely with foil
  • Turn off heat on pan and allow pan to cool down slightly. You will be adding butter and you don't want the butter to burn
  • Add butter and finely diced shallots. Cook for 1-2 minutes until softened.
    2 tablespoons butter, ¼ cup shallots
  • Turn off heat and add cognac to pan. Once cognac is added, you can turn heat back on. Stir cognac scaping up brown bits on the bottom of pan until the liquid is almost evaporated.
    ¼ cup cognac
  • Add broth and reduce sauce by half (about 5 minutes)
    1 cup beef broth
  • Turn heat to low and stir in the cream. Cook until mixture returns to a boil and begins to thicken.
    ½ cup heavy cream
  • Serve sauce over cooked steaks


  • Cook steaks to your desired temperature. I like my elk steaks cooked medium - medium well. Many people prefer medium rare.
  • Actual cook time will depend on the thickness of your steaks and your desired temperature
  • If sauce is too thick, add a bit more broth or cream
  • Top with freshly chopped parsley to add a finished touch
  • Use caution when adding liquor to a hot pan. Turn off heat to avoid flareups. 
Nutritional value will vary depending on the size of your steaks.


Serving: 1Steak | Calories: 228kcal | Carbohydrates: 10g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 289mg | Potassium: 243mg | Fiber: 3g | Sugar: 1g | Vitamin A: 668IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg