Entree: United Kingdom – England – Elk ribeye with gooseberry and juniper sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 elk ribeye steaks, boneless, raw, usable weight approx. 10 oz (280 g) each
- 2 tbsp (30 ml) vegetable oil or neutral oil
- 2 tbsp (28 g) unsalted butter, divided
- salt, to taste
- black pepper, to taste
- 1 small shallot, finely chopped, about 1 oz (30 g)
- 1/2 cup (120 ml) dry red wine
- 1/2 cup (120 g) gooseberry sauce or thick gooseberry preserve (or well-pureed cooked gooseberries)
- 1/2 cup (120 ml) game or beef stock, low-sodium
- 6 crushed juniper berries (about 0.071 oz (2 g)), lightly crushed
- 1 tsp (1 g) fresh rosemary or 1/2 tsp (0.5 g) dried rosemary, chopped
- 1 tsp (4 g) granulated sugar (optional, to balance tartness)
- 1 tbsp (15 ml) red wine vinegar or to taste
- 1 tbsp (15 ml) cold unsalted butter (for finishing sauce)

Show original ingredient measurements

- 2 elk ribeye steaks, boneless, raw, usable weight approx. 10 oz (280 g) each
- 2 tbsp (30 ml) vegetable oil or neutral oil
- 2 tbsp (28 g) unsalted butter, divided
- salt, to taste
- black pepper, to taste
- 1 small shallot, finely chopped, about 1 oz (30 g)
- 1/2 cup (120 ml) dry red wine
- 1/2 cup (120 g) gooseberry sauce or thick gooseberry preserve (or well-pureed cooked gooseberries)
- 1/2 cup (120 ml) game or beef stock, low-sodium
- 6 crushed juniper berries (about 2 g), lightly crushed
- 1 tsp (1 g) fresh rosemary or 1/2 tsp (0.5 g) dried rosemary, chopped
- 1 tsp (4 g) granulated sugar (optional, to balance tartness)
- 1 tbsp (15 ml) red wine vinegar or to taste
- 1 tbsp (15 ml) cold unsalted butter (for finishing sauce)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Bring steaks to room temperature for 30–45 minutes, pat dry, and season both sides with salt, to taste and black pepper, to taste.
2. Heat a heavy skillet over medium-high heat. Add vegetable oil and 1 tbsp (14 g) butter. When hot, sear steaks 3–4 minutes per side for medium-rare (internal temperature 125–130°F / 52–54°C), depending on thickness. Transfer steaks to a plate and rest under loose foil for 8–10 minutes.
3. Lower heat to medium. Add chopped shallot to the pan and sauté 1–2 minutes in the fond. Add crushed juniper berries and rosemary and stir 30 seconds to bloom aromatics.
4. Deglaze with red wine, scraping up browned bits, and reduce by half (2–3 minutes). Stir in gooseberry sauce and stock; add sugar if the gooseberries are very tart. Simmer until slightly thickened, about 4–6 minutes.
5. Stir in red wine vinegar to brighten, then whisk in the cold butter (1 tbsp (15 ml)) off the heat to glossy finish. Taste and adjust with salt, to taste and black pepper, to taste.
6. Slice steaks against the grain, arrange on plates, and spoon gooseberry–juniper sauce over each portion. Serve immediately.

1. Bring steaks to room temperature for 30–45 minutes, pat dry, and season both sides with salt, to taste and black pepper, to taste.
2. Heat a heavy skillet over medium-high heat. Add vegetable oil and 1 tbsp (14 g) butter. When hot, sear steaks 3–4 minutes per side for medium-rare (internal temperature 125–130°F / 52–54°C), depending on thickness. Transfer steaks to a plate and rest under loose foil for 8–10 minutes.
3. Lower heat to medium. Add chopped shallot to the pan and sauté 1–2 minutes in the fond. Add crushed juniper berries and rosemary and stir 30 seconds to bloom aromatics.
4. Deglaze with red wine, scraping up browned bits, and reduce by half (2–3 minutes). Stir in gooseberry sauce and stock; add sugar if the gooseberries are very tart. Simmer until slightly thickened, about 4–6 minutes.
5. Stir in red wine vinegar to brighten, then whisk in the cold butter (1 tbsp / 15 ml) off the heat to glossy finish. Taste and adjust with salt, to taste and black pepper, to taste.
6. Slice steaks against the grain, arrange on plates, and spoon gooseberry–juniper sauce over each portion. Serve immediately.