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



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22 1/2 oz. Minnesota wild rice
5 1/4 cups water, divided
8 oz. onions, quartered
1/2 oz. garlic
4 oz. fresh bread crumbs
9 oz. wild rice (prepared)
1 cup chopped herbs (parsley, chives, thyme)
1 1/4 cups heavy cream
1 1/2 tsp. salt, divided
1 tsp. pepper
2 pcs. (4 lb. each) beef tenderloins, trimmed
1 oz. butter
10 oz. chopped onions
1 lb. 12 oz. sliced shiitake mushrooms, divided
3 cups Madeira wine
3 cups chicken stock
2 tbsp. cornstarch
1 tsp. white pepper


  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.


Recipe compliments of the Minnesota Cultivated Wild Rice Council

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preparation methods
cuisines European, French, North & South American, Other North American
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