Having a little cooking experience...

For the tenderloins, I leave them whole. Rinse and pat dry. Roll in fresh cracked peppercorn melange (usually contains white, black, pink and green). Add to a sizzling hot skillet with a tsp of olive oil. Roll the loin quickly and add ~1/2 cup brandy --- watch it flame!!! Quickly add ~1 cup of heavy cream. Remove the venison (which will be somewhere between medium rare to medium depending on how long you leave in the brandy), add button mushrooms (I prefer baby portabellas), reduce the heat to low and allow the liquid to reduce to a sauce.

Plate a generous amount of sauce and slice into 2 inch thick tenderloin steaks. Plate tenderloin over the sauce.

Accompany with wild rice, a baby green salad and a nice fruity red wine---it also goes well with a nice dark beer, like a Guiness. You're good to go---of course tenderloins are small, so this is a recipe to serve 2, a tenderloin apiece. Whole meal should take ~30 minutes from prep to table with a little kitchen experience.

S&R