Wild Rice Stuffed Beef Tenderloin with Wild Rice Mushroom Sauce

1 medium onion, quartered
1 clove garlic, minced
1 1/2 cups fresh breadcrumbs
4 cups cooked wild rice, divided
3 tbsp chopped fresh parsley
1 tbsp each: chopped fresh thyme and chopped chives
1/4 cup whipping cream
1/4 tsp each: salt and pepper
2 lbs beef Tenderloins, butterflied

Mushroom Sauce:
1 1/2 tbsp butter
1/3 cup chopped onion
2 cups sliced fresh mushrooms
3/4 cup Madeira wine
3/4 cup Swanson® beef Broth
3 tbsp water
1 1/2 tbsp cornstarch
1/2 tsp each: Salt and white pepper

Preheat oven to 425°F. In food processor, process onion and garlic 15 seconds. Add breadcrumbs, 1 cup wild rice and herbs; process 30 seconds. Add cream, salt and pepper, process until pureed; refrigerate. Pound tenderloin to 1/2-inch thick. Spread with rice mixture, roll from long side, jellyroll fashion. Tie at 2-inch intervals, securing tightly. Roast in oven until internal temperature registers 160-165F (apx. 40-50 minutes). To prepare mushroom sauce, melt butter in medium saucepan, saute onions and mushrooms. Add wine and broth; cook 5 minutes over medium heat. Mix water and cornstarch; stir into sauce. Boil 2 minutes, stirring occasionally, until slightly thickened; add seasonings. Keep hot. Serve tenderloin slices over remaining wild rice; spoon mushroom sauce over top.

Recipe compliments of the Minnesota Cultivated Wild Rice Council