| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Low fat |
1 |
Servings |
INGREDIENTS
| 2 |
|
Elk tenderloins — 8-10 oz |
|
|
Each |
|
|
Sliced bacon |
| 1/2 |
c |
Sliced mushrooms |
| 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 |
|
Clove garlic |
|
|
Thyme |
|
|
Ground black pepper |
INSTRUCTIONS
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
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