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LOCATION: Recipes >> Variety Meats >> Elk Steak 02

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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.

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