INGREDIENTS:

• 4 x 3 oz escalope of musk ox
• 1 cup flour
• salt
• pepper
• 2 tbsp olive oil
• 4 shallot, sliced
• 4 cup wild mushroom, sliced
• 2 cup port

Directions:

1. Place the escalope of musk ox between two layers of plastic wrap and pound with the bottom of a frying pan or a rolling pin until thin. Remove the plastic wrap and cover both sides of the scaloppini with well-seasoned flour. Put the olive oil in a heavy-bottomed frying pan over a high heat. Sear the scaloppini for two minutes per side and remove from the pan and keep warm once browned.
   
   
2. Turn the heat down to medium and add the shallots. Once they begin to caramelize, after about 5 minutes, add the mushrooms and cook for about 2 minutes. Deglaze the pan with the port and allow the mixture to simmer for a couple of minutes. Serve the musk ox scallopini on a plate with the port and mushroom sauce over the top.