Elk Tenderloin With Brandy Mustard Sauce

Ingredients

2 elk tenderloins -- 8-10 oz 1 each 1 sliced bacon 1/2 cup sliced mushrooms 1 tbsp grey poupon mustard 1/4 cup onion -- finely diced 1/4 cup bell pepper -- diced 1/2 cup brown gravy 1 1/2 oz brandy 1 clove garlic 1 thyme 1 ground black pepper	Advertisements

Preparation
 
Remove silverskin from tenderloins and rub meat with split garlic
cloves. Sprinkle lightly with thyme and black pepper. Wrap bacon
around tenderloin and use toothpick to secure. Place in hot frypan
and saute until bacon is cooked. Note: tenderloins should not be
cooked past medium rare. Remove from pan and pour off excess grease.
Place onion and bell pepper in pan for 30 seconds, add mushrooms and
saute until tender.

Recipe By :

From: El Charro Cafe Favorite Recipes

 

 
Servings: 1

 

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