Recipe - Elk Tenderloin With Brandy Mustard Sauce

2 Elk tenderloins 810 oz
Each
Sliced bacon
One half cup Sliced mushrooms
1 tablespoon Grey Poupon mustard
One fourth cup Onion finely minced
One fourth cup Bell pepper minced
One half cup Brown gravy
1 One half ounce Brandy
1 Clove 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. 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.

Recipe By :

From: El Charro Cafe Favorite Recipes

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip