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 Elk Tenderloin with Brandy Mustard Sauce

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North Star

Number of posts : 1050
Age : 55
Location : Minnesota.
Registration date : 2008-08-13

PostSubject: Elk Tenderloin with Brandy Mustard Sauce   Fri Oct 17, 2008 1:54 pm

Posted By Tessie2.


2 elk tenderloins, 8-10 oz each
sliced bacon
1/2 c. sliced mushrooms
1 Tbsp Grey Poupon mustard
1/4 c. onion, finely diced
1/4 c. bell pepper, diced
1/2 c. brown gravy
1 1/2 oz. brandy
1 clove garlic
ground black pepper


Remove silver skin 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 fry pan 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.

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