BEEF OR VENISON STEAKS WITH WHITE WINE SAUCE

BEEF OR VENISON STEAKS WITH WHITE WINE SAUCE image

Categories Game Fall

Yield 4 pp

Number Of Ingredients 4

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4 flatiron or top blade steaks (6 to 8 ounces each and 1 inch thick)
1 cup dry white wine
1 tablespoon Dijon mustard
2 tablespoons capers, drained

Steps:

Fifteen minutes before potatoes are finished baking, heat a large skillet over medium-high. Season steaks on both sides with salt and pepper; cook, 6 to 7 minutes per side for medium-rare (if browning too quickly, reduce heat when cooking second side). Transfer to a plate, cover loosely with aluminum foil, and set aside. Keep skillet with any browned bits for wine sauce. Make wine sauce: Add wine to skillet; boil over medium-high heat until syrupy, 3 to 4 minutes. Whisk in mustard. (For a smoother sauce, pour mixture through a fine-mesh sieve, discard any browned bits, and return liquid to skillet.) Stir in capers and any juices from resting steaks; season with salt and pepper. Serve steaks with wine sauce and potato gratin.