Pan Seared Elk with Rosemary Smashed Potatoes (Recipe)
Pan seared elk backstrap in butter, bacon and garlic served with garden grown potatoes and rosemary.
Pan-Seared ‘Garlic’ Elk
- 2 4/5-inch thick elk backstrap steaks
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon ground coriander
- 2 tablespoons butter
- 2 slices of bacon chopped
- 3 cloves garlic chopped
- Place the steaks on a plate and season with salt, pepper and ground coriander. Cover with plastic wrap and marinade for 30 minutes at room temperature.
- Over medium high heat add chopped bacon and butter to cast iron skillet. Raise heat to high and cook elk steaks 3-4 minutes on every side. Transfer the steaks to a cutting board and let rest for 5 minutes. Slice the steaks across the grain.
Rosemary Smashed Potatoes
- 6-8 mdm potatoes (I used 2 red, 2 blue and 3 Yukon gold potatoes from the garden)
- 3 tablespoons butter
- 1 1/2 tablespoons minced fresh rosemary
- Chopped fresh chives
- Roughly peel and chop the potatoes into quarters. Boil the potatoes until tender while the steaks are resting.
- In a large nonstick frying pan over medium heat, melt the butter. Add the potatoes. Using a wooden spoon or potato masher, smash the potatoes coarsely, adjusting their texture as necessary. Mix in the rosemary and chives. Cook until browned on one side and then flip. Season with salt and pepper.
- Serve steaks with potatoes and a side of steamed asparagus.