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

 * 1) Combine marinade ingredients in small bowl.
 * 2) Marinate Beef in refrigerator in tightly sealed plastic bag or deep bowl 6 to 8 hours.
 * 3) Place tenderloin on rack in shallow roasting pan; turn thin ends under. Discard marinade.
 * 4) Insert meat thermometer so bulb is in thickest part of tenderloin.
 * 5) Roast uncovered at 425 degrees 45 to 60 minutes or until thermometer registers 140 degrees.
 * 6) Allow to stand 10 minutes before carving.
 * Rice Pilaf:
 * 1) Rinse wild rice. Add 1-1/2 cups broth to wild rice in small saucepan.
 * 2) Bring to a boil; reduce heat, cover and simmer 45 to 50 minutes, or until rice is tender and liquid is absorbed.
 * 3) 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.
 * 4) Add remaining 1 cup broth to aromatic white rice in small saucepan.
 * 5) Bring to a boil; reduce heat, cover and simmer 15 minutes, or until rice is tender and liquid is absorbed.
 * 6) 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.