Serve these steaks with Olive Oil Smashed Potatoes (page 96) and sautéed fresh spinach on the side.

• 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.

Moose

The moose weighs up to 1,600 pounds and is the largest member of the deer family, followed next by the elk. Both meats are exceptional in flavor, with most wild-game aficionados considering the meat from either of these animals to surpass the flavor of the best beef.