Elk tenderloin with brandy mustard sauce - ve
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Elk tenderloins, 8-10 oz ea | |
| Sliced bacon | ||
| ½ | cup | Sliced mushrooms |
| 1 | tablespoon | Grey Poupon mustard |
| ¼ | cup | Onion, finely diced |
| ¼ | cup | Bell pepper, diced |
| ½ | cup | Brown gravy |
| 1½ | ounce | Brandy |
| 1 | Clove garlic | |
| Tyme | ||
| Ground black pepper | ||
Directions
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. Add brandy to hot pan and flame. Caution should be used in this step. When flame dies, add brown gravy and mustard and stir until mixture is smooth. Pour mixture over tenderloins on warm platter. Serve dish with wild rice or rice pilaf and a green vegetable.