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

INSTRUCTIONS

1. 1
   Cook wild rice using one of the following methods: Range: combine in heavy stock pot, cover and bring to a boil. Reduce heat and simmer 45-55 minutes or until grains just start to open. Steamer: combine in shallow steamer pan(s). Steam, uncovered, 40-50 minutes or until grains are open. Cooking time may vary with type of steamer.
2. 2
   For Wild Rice Mouse/Beef: in food processor, process quartered onions and garlic 15 seconds. Add 8 oz. mushrooms, crumbs, chopped herbs and 9 oz. of the cooked wild rice prepared above; process 30 seconds. Add remaining ingredients such as cream, 1 tsp. salt and pepper; process until thoroughly pureed. Cover and refrigerate. Butterfly tenderloins; pound each to 1/2 inch thick.
3. 3
   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.
4. 4
   For Wild Mushroom Sauce: melt butter in Dutch oven; add onions and mushrooms. Cook, stirring, 10 minutes. Add Madeira and stock; reduce to 4 1/2 cups. Mix 1/4 cup water and cornstarch; mix into sauce. Cook until slightly thickened; season with pepper and 1/2 tsp. salt. Keep hot. Slice each tenderloin into 24 equal slices.
5. 5
   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 tbsp. of Wild Mushroom Sauce over top.

notes

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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