Elk steak house

Steakhouse is prepared in 2 steps and very quickly. You don't need any special cookware, just a thick-walled pan.

Ingredients

• 1.4-1.5 kilograms of boneless elk scapula;
• 1 tablespoon peanut butter
• salt and pepper to taste.
• For the sauce:
• 3 tablespoons of butter;
• 100 milliliters of beef broth;
• 1 tablespoon Worcester sauce
• 3 cloves of garlic.

Directions

1. Turn the oven to 190 ° C. Cut the spatula into 5 centimeters thick portions. Leave at room temperature for 20-30 minutes. Place a large skillet with a removable lid on a high, but not maximum temperature.
2. Wipe the steaks with a disposable towel, salt and pepper. Pour the oil into a well-heated skillet. After 30 seconds, put the steaks on to fry. Keep on one side without touching for 3 minutes. Turn over and immediately place the pan in the oven for 10 minutes.
3. While the meat is in the oven, chop the garlic. Transfer the steaks to a plank, cover with foil and leave to rest while you prepare the sauce.
4. Chop the garlic. Pour the broth into the frying pan in which the meat was baked, put it on the stove to warm, scrape off all the caked pieces from the bottom. Bring to a boil, wait for the liquid to evaporate by half. Now add the Worcester sauce and garlic, and last of all the oil in several steps.
5. Serve the steaks with a spoonful of sauce. Complement with side dishes to taste or simply drink with beer.