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.

Add brandy to hot pan and flame. Caution should be used in this step.

When flame dies, add brown gravy and mustard and stir until mixture is smooth.

Pour mixture over tenderloins on warm platter. Serve dish with wild rice or rice pilaf and a green vegetable.

Note: When my stepdad cooked this, I thought the meat was too rare and there was too much gravy, so you may want to adjust as necessary.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.