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Receta Elk Tenderloin With Brandy Mustard Sauce
by Global Cookbook

Elk Tenderloin With Brandy Mustard Sauce
Calificación: 2.5/5
Avg. 2.5/5 1 voto
 
  Raciónes: 1

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 x Clove garlic Thyme Grnd black pepper

Direcciones

  1. Remove silverskin from tenderloins and rub meat with split garlic cloves.
  2. 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.
  3. 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.