Elk Backstrap Steak Diane Recipe: A Classic Reimagined

Ingredients

• 1 tablespoon unsalted butter
• ½ tablespoon extra-virgin olive oil
• Four 4-ounce elk tenderloin medallions, about ¾- to 1-inch thick
• Kosher salt and freshly ground pepper
• 1 small shallot, minced
• 1 garlic clove, minced
• 6 ounces baby portobello or button mushrooms, thinly sliced
• ¼- cup bourbon
• 2 teaspoons Dijon mustard
• ¼- cup heavy cream
• ¼- cup beef stock
• 2 teaspoons Worcestershire sauce
• 1 green onion, diced
• 1 teaspoon finely chopped flat-leaf parsley
• Hot sauce, to taste