Beef Tenderloin Medallions with Rice Pilaf

Makes 8 servings.
==Ingredients==
* 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
==Directions==
# 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.
Category:American Recipes
Category:Beef Recipes
Category:Currant Recipes
Category:Main Dish Meat Recipes
Category:Rice Recipes
Category:Side Dish Rice Recipes
Category:Wild rice Recipes