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BEEF TENDERLOIN MEDALLIONS WITH RICE PILAF

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Makes 8 servings.



Ingredients Needed For BEEF TENDERLOIN MEDALLIONS WITH RICE PILAF
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* 1 Beef tenderloin roast (about 3 pounds)
* Marinade
* 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
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Directions To Prepare BEEF TENDERLOIN MEDALLIONS WITH RICE PILAF
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#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.



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Saturday, June 24, 2017, 8:46 am


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