Elk Tenderloin with Brandy Mustard Sauce

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Elk Tenderloin with Brandy Mustard Sauce Ingredients

2 Elk tenderloins -- 8-10 oz	1/4 c Bell pepper -- diced
Each	1/2 c Brown gravy
Sliced bacon	1 1/2 oz Brandy
1/2 c Sliced mushrooms	1 Clove garlic
1 tb Grey Poupon mustard	Thyme
1/4 c Onion -- finely diced	Ground black pepper

Instructions for Elk Tenderloin with Brandy Mustard Sauce

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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: MustardCuisine: Uncategorized