Beef Tenderloin Medallions With Rice Pilaf Recipe

Name: Beef Tenderloin Medallions With Rice Pilaf Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x beef tenderloin roast (about 3 pounds) Marinade; 1/2 c. dry red wine; 2 Tbsp. vegetable oil; 1 Tbsp. soy sauce; 1 clv garlic, chopped; 1 tsp dry mustard; 1/4 tsp grnd marjoram, thyme, or possibly basil leaves Rice Pilaf; 1/2 c. uncooked wild rice; 1/2 c. uncooked brown rice; 1/2 c. uncooked aromatic white rice; 3 1/2 c. beef broth, divided; 1/2 c. minced onions; 1/4 c. pine nuts; 1/4 c. dry currants, plumped in boiling water; 2 Tbsp. butter or possibly margarine; 1 Tbsp. snipped fresh mint leaves Mint leaves for garnish Directions

Servings: persons

1 x beef tenderloin roast (about 3 pounds) Marinade
1/2 c. dry red wine
2 Tbsp. vegetable oil
1 Tbsp. soy sauce
1 clv garlic, chopped
1 tsp dry mustard
1/4 tsp grnd marjoram, thyme, or possibly basil leaves Rice Pilaf
1/2 c. uncooked wild rice
1/2 c. uncooked brown rice
1/2 c. uncooked aromatic white rice
3 1/2 c. beef broth, divided
1/2 c. minced onions
1/4 c. pine nuts
1/4 c. dry currants, plumped in boiling water
2 Tbsp. butter or possibly margarine
1 Tbsp. snipped fresh mint leaves Mint leaves for garnish Directions

1
Combine marinade ingredients in small bowl.
2
Marinate beef in refrigerator in tightly sealed plastic bag or possibly deep bowl 6 to 8 hrs.
3
Place tenderloin on rack in shallow roasting pan; turn thin ends under.
4
Throw away marinade.
5
Insert meat thermometer so bulb is in thickest part of tenderloin.
6
Roast uncovered at 425 degrees 45 to 60 min or possibly till thermometer registers 140 degrees.
7
Allow to stand 10 min before carving.
8
Rice Pilaf Rinse wild rice.
9
Add in 1 1/2 c. broth to wild rice in small saucepan.
10
Bring to a boil; reduce heat, cover, and simmer 45 to 50 min, or possibly till rice is tender and liquid is absorbed.
11
Add in 1 c. broth to brown rice in small saucepan.
12
Bring to a boil; reduce heat, cover, and simmer 45 to 50 min, or possibly till rice is tender and liquid is absorbed.
13
Add in remaining 1 c. broth to aromatic white rice in small saucepan.
14
Bring to a boil; reduce heat, cover, and simmer 15 min, or possibly till rice is tender and liquid is absorbed.
15
Meanwhile, cook onions, pine nuts, and currants in butter in large skillet till onions are transparent.
16
Stir in rice and mint; cook till thoroughly heated.
17
Nutrition

801

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 x beef tenderloin roast (about 3 pounds) Marinade, 1/2 c. dry red wine, 2 Tbsp. vegetable oil, 1 Tbsp. soy sauce, and more.

Yes, Beef Tenderloin Medallions With Rice Pilaf Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!