We can't get real shoveltusk at ShopRite, so we used a flat iron, a cheaper and very tender cut some friends had recommended. It got salted and covered in Northern Spices on both sides, then seared in butter and olive oil with garlic for about two minutes a side. (Why mix butter and oil? "Don't know the science behind it, but if you know, leave it in the comments.")
While the steak rested, we deglazed the pan with a cup of the wine Frank and Bill drink in The Last of Us. The juniper berries were "dancing with the notes of the wine." The sauce never got as thick as the book promised, but we were hungry, so we poured it anyway.
The steak was perfectly cooked inside, and we were in love: buttery and savory, with just enough sweetness, "not sweet like the Hearthglen Ambrosia." The Northern Spices were present without overpowering it. "I would eat this every day." Dark Lady watch over you.
Imagine a creature with the sturdy build of a boar and the graceful antlers of a stag, and you’ve conjured the image of a shoveltusk.
This delectable steak holds a special place in the hearts of magic wielders, who swear by its mystical properties, claiming it enhances their spellcasting abilities ever so slightly. As for the secret behind its enchantment, well, that’s a mystery best left unasked.
Tender Shoveltusk Steak
Steaks rubbed with salt, garlic and Northern Spices, seared in butter and finished with a splash of red wine that reduces into a glossy pan sauce.
Heat the olive oil and butter in a large skillet over medium-high heat.
Mix the salt, Northern Spices and garlic, and rub it generously over both sides of the steaks.
Sear the steaks for 1 to 2 minutes, flip, and cook 1 to 2 minutes more. Carefully pour in the red wine (it will spatter) and cook a few more minutes for medium-rare.
Move the steaks to a plate and tent loosely with foil to rest.
Simmer the pan juices for about 10 minutes, until slightly thickened but still pourable. Spoon the sauce over the steaks.
Serve with Sliced Zangar Buttons (mushroom gravy), roasted green vegetables and a rich red wine.
