[ world famous recipes ] RECIPE:Wild Rice Stuffed Beef Tenderloins

1 medium onion, quartered 1 clove garlic, minced 1-1/2 cups fresh bread crumbs 4 cups wild rice, cooked and divided 3 tablespoons fresh parsley, chopped 1 tablespoon fresh thyme, chopped 1 tablespoon fresh chives, chopped 1/4 cup whipping cream 1/4 teaspoon salt 1/4 teaspoon pepper 2 pounds beef tenderloin, butterflied

Mushroom Sauce: 1-1/2 tablespoons butter 1/3 cup onion, chopped 2 cups mushrooms, sliced 3/4 cup Madeira wine 3/4 cup chicken broth 3 tablespoons water 1-1/2 tablespoons cornstarch 1/2 teaspoon salt 1/2 teaspoon white pepper

Preheat the oven to 425-degrees. In food processor, process the onion and garlic 15 seconds. Add the bread crumbs, 1-cup of the wild rice and the herbs, process for 30 seconds. Add the cream and the seasonings, process until pureed; refrigerate. Pound the tenderloin to 1/2-inch thick. Spread with the rice mixture and roll from long side, jelly roll fashion. Tie at 2-inch intervals, securing tightly. Roast in the oven until the internal temperature registers 160-165 degrees. This should take approximately 40-50 minutes. To prepare the Mushroom Sauce: In a medium sized saucepan melt the butter. Add the onions and mushrooms and sauté. Add the wine and the chicken broth, cook for 5 minutes over medium heat. In a bowl mix water and cornstarch; stir into the sauce. Boil for 2 minutes, stirring occasionally, until slightly thickened; add the seasonings. Keep hot. Serve the beef tenderloin slices over the cooked wild rice, spoon the mushroom sauce over top.

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