Moose Steaks with Mushroom Sauce
Melt 4 tablespoons butter in a skillet. Sauté shallot and mushrooms for about 4 to 5 minutes over medium-high heat. Add beef consommé and bring to a boil. Add cream and bring to a boil. Reduce heat and simmer until slightly thickened, about 10 minutes. Cover and remove from heat.
Lightly dredge steaks in seasoned flour. Heat 2 tablespoons olive oil and remaining 4 tablespoons of butter in a large sauté pan. Sauté steaks over high heat for about 2 to 3 minutes per side. Place on a platter and keep warm.
Pour the sauce into the sauté pan and scrape the drippings on the bottom. When hot, ladle sauce over the steaks, reserving some to serve on the side.