Elk Fillet With Mushrooms In Wine Sauce

1-1/2 pounds fillet or tenderloin tips, cut into half inch strips

1 pound fresh mushrooms, sliced

3 tablespoons butter

1/2 cup port or marsala wine

1/2 teaspoon Dijon mustard

salt and fresh ground pepper to taste

1 (10 ounce) package Pepperidge Farm frozen puff pastry shells, baked according to directions

In a large skillet, saute meat in one tablespoon butter until pink. Remove meat and set aside. Heat one tablespoon butter in skillet. Add mushrooms. Saute until golden brown. Add wine and increase heat and, stirring, reduce to half Add remaining butter and stir quickly into mixture. Serve immediately.

Copyright 1998-2014 Stephen Ricciardelli