Variety Meats: Elk Steak 02 by Recipe Cottage

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	Elk Steak 02

		Elk Tenderloin with Brandy Mustard Sauce 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 tyme ground black pepper 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. 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.