Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.
This elegant dish showcases the rich, deep flavor of elk tenderloin, perfectly complemented by a sophisticated brandy mustard sauce. The lean game meat is seared to a perfect medium-rare, keeping it tender and juicy, while the sauce adds a luxurious layer of complexity with notes of warm alcohol and sharp mustard. It&# 226;ÂÂs an ideal choice for a romantic dinner or a special weekend occasion when you want to impress with minimal fuss. The combination of earthy game, aromatic thyme, and the bright acidity of the sauce creates a balanced and memorable meal that feels both rustic and refined.
0
Add to Favorites
Elk Tenderloin With Brandy Mustard Sauce
Description
This elegant dish showcases the rich, deep flavor of elk tenderloin, perfectly complemented by a sophisticated brandy mustard sauce. The lean game meat is seared to a perfect medium-rare, keeping it tender and juicy, while the sauce adds a luxurious layer of complexity with notes of warm alcohol and sharp mustard. It&# 226;ÂÂs an ideal choice for a romantic dinner or a special weekend occasion when you want to impress with minimal fuss. The combination of earthy game, aromatic thyme, and the bright acidity of the sauce creates a balanced and memorable meal that feels both rustic and refined.Ingredients
Directions
-
Trim the silverskin from the elk tenderloins and rub the meat thoroughly with the split garlic clove.
-
Season the tenderloins lightly with thyme and ground black pepper.
-
Wrap each tenderloin loosely with bacon slices and secure with toothpicks.
-
Heat a heavy skillet over medium-high heat and sear the tenderloins until the bacon is crisp and the meat is browned on all sides.
-
Cook until the internal temperature reaches 125ðF for medium-rare, then remove the meat from the pan and let it rest.
-
Pour off excess fat from the pan, leaving about 1 tablespoon of drippings.
-
Add the diced onion and bell pepper to the hot pan and sauté for 30 seconds until fragrant.
-
Add the sliced mushrooms and cook until tender and browned, about 3-4 minutes.
-
Deglaze the pan with brandy, scraping up any browned bits from the bottom.
-
Stir in the Dijon mustard and brown gravy, simmering for 2 minutes until the sauce thickens slightly.
-
Slice the elk tenderloins against the grain and serve topped with the warm brandy mustard sauce.
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.
elk, tenderloin, brandy, mustard, sauce, game meat, seared, medium rare, thyme, garlic, dinner party, gluten free, pan sauce, bacon wrapped, mushrooms
