Sometimes my creative side comes out. It isn’t always there but every once in awhile something happens and dishes like this are created. The flavors in this meal are really evident and I will definitely be making it again! Really simple ingredients put together in unique ways make this one delicious dinner dish.
1 lb Elk Steak
5 Med Potatoes
2 Large Tomatoes
1 Large Onion
1 T Minced Garlic
2 C Beef Broth
½ C Butter (Divided in half)
¼ C Flour
¼ C Milk
2 t Tarragon
2 t Sage
1 T Lime Juice
Boil the potatoes in water to cook them while you prepare the rest of this dish. Once they are cooked I turned them off and left them in the warm water until I was ready to mash and serve them.
Slice the onion and caramelize it in a fry pan stirring often and salting lightly. Once caramelized, remove from the pan.
Slice the steak in half like a bun so that you have two flatter steaks. Get your pan very hot and rub the steaks with garlic salt and pepper. Sear them hard on both sides and remove from the pan.
Let them rest while you dice the tomatoes. Thinly slice both steaks and place the onions, tomatoes, lime and steak back into the pan on low heat.
While it finishes cooking and the steak is done to your liking, melt ¼ C butter in a saucepan. Add the flour and stir until bubbly and combined.
Add the broth, salt, pepper, tarragon and sage and bring to a boil. Whisk until thickened and set aside.
Whip the potatoes until fluffy. Add ¼ C butter, salt, pepper and minced garlic and continue to whip until combined.
Finally add the milk and whip until mixed in. To serve, place some potatoes on the plate, top with some gravy and finish with the steak mixture. Enjoy!