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ELK TENDERLOIN WITH BRANDY MUSTARD SAUCE Recipe

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This recipe for ELK TENDERLOIN WITH BRANDY MUSTARD SAUCE is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 elk tenderloins 8-10 oz. each
½ cup sliced mushrooms
1 tablespoon Grey Poupon mustard
¼ cup onion, finely diced
¼ cup bell pepper, diced
½ cup brown gravy
1 ½ oz. brandy
1 clove garlic
Thyme
Ground black pepper
Directions:
Directions:
Rub meat with split garlic cloves. Sprinkle lightly with thyme and black pepper. Place in skillet and cook thoroughly, turning occasionally. Place bell pepper and onion in pan for 30 seconds, the add mushrooms and sauté until tender. Add brandy to hot pan and flame. When flame dies add gravy and mustard and stir until smooth. Pour mixture over tenderloins, serve with rice pilaf.

 

 

 

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