2 Elk tenderloins
Bacon; sliced
1/2 c Mushrooms; sliced
1 tb 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 cl Garlic
Thyme
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. 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.
