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Ingredients
- 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
Directions
- 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.
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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% |
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