Elk Steak with Blueberry Balsamic Reduction and Gorgonzola Cream Sauce

Step 1

Heat a sauce pan over medium-low heat and melt butter. Once melted, add shallots and cook until softened, about three minutes.

Step 2

Pour in pint of blueberries and simmer over medium heat until berries have popped and sauce begins to form, about five minutes.

Step 3

Add balsamic vinegar and bring to boil. Reduce sauce by half, about five minutes.

Step 4

Add red wine and fresh thyme. Continue to reduce sauce, again by half, about five minutes.

Step 5

Salt and pepper to taste. Keep warm until ready to serve over steak.

Step 6

Heat butter in saucepan over medium-low heat. Add shallots once butter has melted. Cook until shallots are soft, about three minutes.

Step 7

Add heavy cream and bring to a very light boil. Reduce cream by half or until it has reached your desired consistency.

Step 8

Add cheese and salt and pepper to taste. Keep warm until ready to serve.

Step 9

Allow steaks to rest until coming to room temperature, about fifteen minutes. Salt and pepper generously and place in pan over medium-high heat. Cook each side for four minutes to reach medium rare doneness.

Step 10

Preheat broiler. Allow steaks to finish in the oven for one minute.

Step 11

If you do not have a pan that can move from stove top to oven, tent the steaks under aluminum foil and allow to rest.

Step 12

Top each steak generously with blueberry balsamic reduction and drizzle with gorgonzola cream sauce. Enjoy!