Wild Rice Stuffed Beef Tenderloin with Wild Rice Mushroom Sauce-Food Service

YIELD: 24 servings

OVEN: 425°F
BAKE: 40-50 min.

Minnesota Wild Rice
22 1/2 oz.
5 cups
Cook wild rice using one of the following methods. Drain, set aside.
Range: Combine in heavy 3 quart pot. Cover, bring to boil, reduce heat. Simmer 45-55 minutes or until grains are open.
Steamer: Combine in a 12x9" shallow steamer pan. Steam, uncovered, 40-50 minutes or until grains are open. Cooking time may vary with type of steamer.
Wild Rice Mouse/Beef

Onions, quartered
Shiitake mushrooms
Fresh bread crumbs
Wild rice (prepared above)
Chopped herbs (combine:
parsley, chives & thyme)
Whipping cream
Beef Tenderloins, trim

8 oz.
1/2 oz.
8 oz.
4 oz.
9 oz.
1 cup

1 1/4 cups
1 tsp.
1 tsp.
2 pieces (4 lbs. each)
1. In food processor, process onions and garlic 15 seconds.
2. Add mushrooms, crumbs, herbs and 9 ounces of the cooked wild rice prepared above; process 30 seconds.
3. Add remaining ingredients except beef; process until thoroughly pureed. Cover and refrigerate.
4. Butterfly tenderloins; pound each to 1/2 inch thick. For each tenderloin: spread with 22 ounces of Wild Rice Mousse; roll up from long side, jelly-roll fashion. Tie each string at 2-inch intervals, securing tightly. Roast in oven until internal temperature registers 130°F. Keep hot.

Wild Mushroom Sauce

Onions, chopped
Shiitake mushrooms, sliced
Madeira wine
Chicken stock
White pepper
1 oz.
10 oz.
1 lb., 4 oz.
3 cups
3 cups
1/4 cup
2 Tbsp.
1 tsp.
1/2 tsp.
5. Melt butter in Dutch oven; add onions and mushrooms. Cook, stirring, 10 minutes.
6. Add Madeira and stock; reduce to 4 1/2 cups.
7. Mix water and cornstarch; mix into sauce. Cook until slightly thickened; season with pepper and salt. Keep hot.
8. Slice each tenderloin into 24 equal slices. For each serving: place 1/2 cup cooked wild rice (prepared earlier) on each plate; arrange 2 beef slices on wild rice; pour 3-4 tablespoons of wild mushroom sauce over top.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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