– 3 or 4- 4″ inch elk backstrap steaks
– 1tablespoon garlic powder
– 1teaspoon kosher salt
-Cracked black pepper (to taste)
– 3-4 Sweet Potatoes
– 6 tablespoons butter
– 1/4 cup fresh sage leaves (chopped)
– Fresh chives
-Sour cream (optional}
Sage Butter: Melt 5 tablespoons of butter in a small skillet over low-medium heat. Add chopped fresh sage and cook until leaves become slightly crispy. Be careful not to burn butter. Remove from heat.
Roasted Sweet Potatoes: Heat oven to 425 degrees. Take a whole sweet potato and pierce it with a fork a few times. Microwave for 6-7 minutes (depending on how big your sweet potato is). Once the potato has been cooked in the microwave cut the potato in half. Then, without cutting all the way through on the ends you cut each half into squares. Spoon some of the sage butter over the potatoes. (Reserve some for your elk.) Season with salt and pepper. Bake the sweet potatoes for 15-20 minutes in the oven.
Seared Elk: Mix all garlic powder, kosher salt and black pepper together and rub on all sides of elk steaks. Be sure that your elk steaks are room temperature before cooking. Melt remaining butter in a cast iron skillet over high heat.
Add elk to the HOT skillet and brown on all sides until you get a rich dark coloring. Remove from skillet and let rest covered loosely with foil for 10 minutes. Slice against the grain when serving and top with remaining sage butter!