4 servings
- 2 tablespoons butter or margarine
- 2 large cooking apples, cored and thinly sliced
- 1/4 cup dry sherry
- 1/4 cup golden raisins
- 1 cup packed brown sugar
- 1/2 cup applejack brandy
- 1/2 cup apple cider or apple juice
- 2 teaspoons cooking oil
- 6 boneless Elk loin steaks (4 oz. each), 3/4 to 1 inch thick
In 10-inch skillet, melt butter over medium heat. Add apple slices, sherry and raisins. Cook for 5 to 6 minutes, or until apples are tender-crisp, stirring occasionally. Remove from heat; set aside.In 1-quart saucepan, combine sugar, brandy and apple cider. Cook over medium-high heat for 2 to 3 minutes, or until sugar dissolves and mixture boils, stirring constantly. Boil for 2 minutes, stirring frequently. Set syrup aside.In 12-inch nonstick skillet, heat oil over medium-high heat. Add steaks. Cook for 5 to 6 minutes, or until meat is browned, turning steaks over once. Â Drain. Â Pour syrup over meat. Bring to boil. Cover. Reduce heat to low. Simmer for 5 to 10 minutes, or until meat is desired doneness.Remove steaks from skillet and place on serving platter. Â Spoon apple slices and raisins around steaks. Strain meat cooking liquid through fine-mesh sieve. Spoon half of liquid over steaks and apples. Serve remaining liquid on the side.
