Beef Tenderloin Medallions with Rice Pilaf
- 1 beef tenderloin roast (about 3 pounds)
- 1/2 cup dry red wine
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 clove garlic, minced
- 1 teaspoon dry mustard
- 1/4 teaspoon ground marjoram, thyme, or basil leaves
- 1/2 cup uncooked wild rice
- 1/2 cup uncooked brown rice
- 1/2 cup uncooked aromatic white rice
- 3 1/2 cups beef broth, divided
- 1/2 cup onions, chopped
- 1/4 cup pine nuts
- 1/4 cup dried currants, plumped in boiling water
- 2 tablespoons butter
- 1 tablespoon fresh mint leaves, plus more for garnish
In a small bowl combine wine, soy sauce, garlic, dry mustard and ground marjoram, thyme or basil; mix well. Place marinade in a tightly sealed plastic bag, add beef and refrigerate for 6 to 8 hours. Place tenderloin on rack in shallow roasting pan; turn thin ends under. Discard marinade. Insert meat thermometer so bulb is in thickest part of tenderloin. Roast uncovered at 425 degrees F 45 to 60 minutes or until thermometer registers 140 degrees. Allow to stand 10 minutes before carving.
Rice Pilaf: Rinse wild rice. Add 1-1/2 cups broth to wild rice in small saucepan. Bring to a boil; reduce heat, cover and simmer 45 to 50 minutes, or until rice is tender and liquid is absorbed. Add 1 cup broth to brown rice in small saucepan. Bring to a boil; reduce heat, cover, and simmer 45 to 50 minutes, or until rice is tender and liquid is absorbed. Add remaining 1 cup broth to aromatic white rice in small saucepan. Bring to a boil; reduce heat, cover and simmer 15 minutes, or until rice is tender and liquid is absorbed.
Meanwhile, cook onions, pine nuts, and currants in butter in large skillet until onions are transparent. Stir in rice and mint; cook until thoroughly heated. Garnish rice with mint leaves.