Tender Shoveltusk Steak
Think of a cross between a boar and a stag, and you've got yourself a shoveltusk. This steak is beloved by magic users, who claim it gives them just a little bit of an edge in casting their spells. Don't ask us how.
Ingredients
| 2 | steaks, about 1 pound each, at room temperature | |
| 1 tablespoon | 15 ml | olive oil |
| 1 to 2 tablespoons | 15–30 ml | unsalted butter |
| 1 tablespoon | 15 ml | salt |
| 1 teaspoon | 5 ml | Northern Spices |
| 1 clove | garlic, minced | |
| 1 cup | 240 ml | red wine |
Instructions
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Melt the olive oil and butter in a skillet over medium-high heat. Mix together the salt, Northern Spices, and garlic in a small bowl, then liberally cover both sides of the steaks with the seasoning.
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Lower the steaks into the pan and sear for a minute or two. Flip and cook for another minute or two, then carefully add the wine—the pan will hiss and spatter for a moment. Cook for a few more minutes for medium-rare steaks. When the meat is done to your liking, remove to a cutting board, cover loosely with foil, and allow the steaks to rest while you finish the sauce. Reduce the liquid in the pan until it has thickened somewhat but is still pourable, roughly 10 minutes.
Skill level: Apprentice. Sauce takes about 10 minutes. Pairs well with roasted green vegetables, sautéed carrots, and rich red wine.