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Ingredientes
- 2 x elk tenderloins, 8-10 ounce 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 ounce brandy
- 1 clv garlic tyme grnd black pepper
Direcciones
- 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 warm frypan and saute/fry till bacon is cooked.
- Note: tenderloins shouldn't be cooked past medium rare.
- Remove from pan and pour off excess grease. Place onion and bell pepper in pan for 30 seconds, add in mushrooms and saute/fry till tender.
- Add in brandy to warm pan and flame. Caution should be used in this step.
- When flame dies, add in brown gravy and mustard and stir till mix is smooth.
- Pour mix over tenderloins on hot platter. Serve dish with wild rice or possibly rice pilaf and a green vegetable.
- Note: When my stepdad cooked this, I thought the meat was too rare and there was too much gravy, so you may want to adjust as necessary.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 453g | |
| Calories 516 | |
| Calories from Fat 122 | 24% |
| Total Fat 13.62g | 17% |
| Saturated Fat 4.13g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 950mg | 40% |
| Potassium 1058mg | 30% |
| Total Carbs 13.14g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.88g | 3% |
| Protein 58.99g | 94% |
