Peppered Caribou Steaks

Total Time: 24 hrs 20 mins Preparation Time: 24 hrs Cook Time: 20 mins

Ingredients

• Servings: 5
• 60 ml soy sauce
• 60 ml beef stock, preferably homemade or 60 ml canned low sodium beef broth
• 125 ml port wine
• 5 (280 g) caribou steaks
• 15 pearl onions
• salt
• 125 ml freshly crushed peppercorns
• 45 ml olive oil
• 45 ml butter
• 60 ml mustard powder
• 60 ml water

Recipe

• 1 in a shallow nonreactive dish, whisk together soy sauce, beef stock and port and add steaks turning to coat thoroughly.
• 2 refrigerate for 24 hours or overnight, turning occasionally.
• 3 bring a small pot of water to a boil, add pearl onions and simmer for 2 minutes.
• 4 drain and plunge the onions into a bowl of ice water to stop the cooking.
• 5 carefully slip the papery skins off, leaving as many layers of the onion as possible.
• 6 set aside.
• 7 remove steaks from the marinade, wiping off excess and season well with salt.
• 8 place the peppercorns in a shallow dish and press the steaks into them, coating each side.
• 9 in a heavy, preferably cast-iron frying pan, heat the olive oil over medium-high to high heat.
• 10 cook the steaks to the desired doneness and remove to a warm platter.
• 11 meanwhile, melt half the butter in a small saucepan over medium-low heat, add the pearl onions and saute until golden.
• 12 in another small saucepan, whisk together mustard powder and water.
• 13 add the remaining butter and slowly bring to a simmer.
• 14 reduce heat, and whisk until the mixture is smooth.
• 15 pour the mustard sauce over steaks and surround with caramelized onions.