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Ingredientes
- 1 (5-7 lb.) beef tenderloin, trimmed
- Coarsely grnd pepper
- Garlic salt
- 2 c. beef bouillon
- 1/3 c. sherry
- 1/4 c. cognac
- 2 teaspoon butter
- 1 tbsp. plus 1 teaspoon Dijon mustard
- 1 tbsp. tomato paste
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon vinegar
- 1/2 teaspoon garlic pwdr
- 1 c. sliced fresh mushrooms
- 1 c. minced green onions
- 1 (6 ounce.) pkg. long grain and wild rice
Direcciones
- Sprinkle tenderloin with pepper and garlic salt. Grill over medium coals 15 min on each side or possibly till desired doneness. Prepare rice according to instructions. Set aside; keep hot. Bring bouillon to a boil in heavy saucepan; reduce heat and simmer.
- Heat sherry and cognac in small saucepan till warm; don't boil; remove from heat, ignite and pour over bouillon. When the flames die, add in remaining ingredients except mushrooms and onions. Cook over low heat 15 min. Stir in mushrooms and onions; simmer 5 min.
- Cut meat into 1/2 inch slices. Place rice on a serving platter; arrange meat over rice and top with sauce. 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 289g | |
| Recipe makes 12 servings | |
| Calories 516 | |
| Calories from Fat 228 | 44% |
| Total Fat 25.3g | 32% |
| Saturated Fat 9.96g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 295mg | 12% |
| Potassium 840mg | 24% |
| Total Carbs 2.21g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.05g | 1% |
| Protein 61.62g | 99% |
