Elk Tenderloin With Brandy Mustard Sauce – Ve

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Servings: 2 Difficulty: Intermediate
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Succulent elk tenderloin wrapped in bacon, finished with a rich brandy mustard reduction
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This elegant dish features tender elk tenderloin wrapped in crispy bacon and seared to perfection. The gamey richness of the venison is beautifully balanced by a luxurious sauce made with brandy, mushrooms, and sharp Dijon mustard. Perfect for a special dinner date or a holiday feast, this recipe showcases the versatility of elk meat. The bacon adds a savory smokiness, while the brandy deglaze brings depth and aroma to the pan. Serve with wild rice or roasted root vegetables for a complete, restaurant-quality meal that impresses guests every time.

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Elk Tenderloin With Brandy Mustard Sauce – Ve

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 74.5

Description

This elegant dish features tender elk tenderloin wrapped in crispy bacon and seared to perfection. The gamey richness of the venison is beautifully balanced by a luxurious sauce made with brandy, mushrooms, and sharp Dijon mustard. Perfect for a special dinner date or a holiday feast, this recipe showcases the versatility of elk meat. The bacon adds a savory smokiness, while the brandy deglaze brings depth and aroma to the pan. Serve with wild rice or roasted root vegetables for a complete, restaurant-quality meal that impresses guests every time.

Ingredients

Directions

  1. Remove the silverskin from the elk tenderloins and rub the meat thoroughly with split garlic cloves.
  2. Sprinkle the tenderloins lightly with fresh thyme and ground black pepper.
  3. Wrap strips of bacon around each tenderloin and secure tightly with toothpicks.
  4. Place the wrapped tenderloins in a hot skillet with oil and sauté until the bacon is crispy and browned.
  5. Cook the elk until it reaches medium-rare internal temperature, being careful not to overcook the meat.
  6. Remove the tenderloins from the pan and set aside on a warm platter, keeping the pan juices.
  7. Pour off excess grease from the pan, then add diced onion and bell pepper, sautéing for 30 seconds.
  8. Add sliced mushrooms to the pan and sauté until they are tender and have released their moisture.
  9. Carefully add the brandy to the hot pan, allowing it to flambe until the flames subside.
  10. Stir in the brown gravy and Grey Poupon mustard, mixing until the sauce is smooth and heated through.
  11. Pour the brandy mustard sauce over the rested tenderloins before serving.
  12. Serve immediately with wild rice, rice pilaf, and a steamed green vegetable.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 74.5kcal
% Daily Value *
Total Fat 1.6g3%
Saturated Fat 0.5g3%
Cholesterol 37.0mg13%
Sodium 28.5mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 13.0g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: elk, tenderloin, brandy, mustard, sauce, bacon, mushrooms, venison, game, dinner, special occasion, seared, reduction, dijon, thyme
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