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Chapter: "-//W3C//DTD HTML 4.01 Transitional//EN" "http://www.w3.org/TR/html4/loose.dtd">
Section: Elk
Recipe: Elk Tenderloin with Brandy Mustard Sauce

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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 clove garlic
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. 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.

Adapted from Bill Parton, Chef, Buckhorn Exchange Restaurant
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