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Servings8
Ingredients
- 1 beef tenderloin roast (about 3 pounds)
- ½ cup dry red wine
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 clove garlic, minced
- 1 teaspoon dry mustard
- ¼ teaspoon ground marjoram, thyme, or basil leaves
- ½ cup uncooked wild rice
- ½ cup uncooked brown rice
- ½ cup uncooked aromatic white rice
- 3 ½ cups beef broth, divided
- ½ cup onions, chopped
- ¼ cup pine nuts
- ¼ cup dried currants, plumped in boiling water
- 2 tablespoons butter
- 1 tablespoon fresh mint leaves, plus more for garnish
Directions
- 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 1½ 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.
Nutrition Facts
- Calories 715
- Total Fat 47g
- Cholesterol 128mg
- Sodium 598mg
- Carbohydrates 31g
- Dietary Fiber 2g
- Protein 36g