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Makes 8 servings.
- 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
- Rice Pilaf
- 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 chopped onions
- 1/4 cup pine nuts
- 1/4 cup dried currants, plumped in boiling water
- 2 tablespoons butter or margarine
- 1 tablespoon snipped fresh mint
- mint leaves for garnish
- Combine marinade ingredients in small bowl.
- Marinate Beef in refrigerator in tightly sealed plastic bag or deep bowl 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 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.