Beef Tenderloin Medallions with Rice Pilaf

Beef Tenderloin Medallions with Rice Pilaf Recipe - USA

Region / culture: USA | Preparation time: 6-8 hours | Cooking time: 45-60 minutes | Servings: 4-6

Introduction

Beef Tenderloin Medallions with Rice Pilaf is a luxurious and flavorful dish that combines the tenderness of beef tenderloin with the aromatic and diverse textures of a mixed rice pilaf. This recipe is perfect for special occasions or a sophisticated dinner at home. The beef is marinated to perfection, enhancing its flavors, while the rice pilaf, with its blend of wild, brown, and aromatic white rice, offers a delightful complement. This dish is not only a treat for the taste buds but also a feast for the eyes, making it a perfect centerpiece for any dining table.

History

The history of beef tenderloin as a prized cut of meat dates back centuries, with its tenderness and flavor making it a favorite among royalty and aristocrats. The method of marinating meat to enhance its flavor and tenderness has roots in various cultures around the world. Rice pilaf, on the other hand, has its origins in the Middle East and Central Asia, where rice has been a staple ingredient for millennia. The combination of beef tenderloin with rice pilaf in this recipe brings together these rich culinary traditions to create a dish that is both elegant and deeply satisfying.

Ingredients

1 beef tenderloin roast (about 3 lb (1.36 kg))

Marinade

0.5 cup dry red wine
2 tbsp vegetable oil
1 tbsp soy sauce
1 clove garlic, minced
1 tsp dry mustard
0.25 tsp ground marjoram, thyme, or basil leaves

Rice Pilaf

0.5 cup uncooked wild rice
0.5 cup uncooked brown rice
0.5 cup uncooked aromatic white rice
3.5 cup beef broth, divided
0.5 cup chopped onions
0.25 cup pine nuts
0.25 cup dried currants, plumped in boiling water
2 tbsp butter or margarine
1 tbsp snipped fresh mint
mint leaves for garnish

How to prepare

In a small bowl, combine the marinade ingredients.
Marinate the beef in the refrigerator, either in a tightly sealed plastic bag or a deep bowl, for 6 to 8 hours.
Place the tenderloin on a rack in a shallow roasting pan and turn the thin ends under. Discard the marinade.
Insert a meat thermometer into the thickest part of the tenderloin.
Roast uncovered at 425°F (218°C) for 45 to 60 minutes, or until the thermometer registers 140°F (60°C).
Allow the meat to stand for 10 minutes before carving.

Rice Pilaf

Rinse the wild rice and add 1.5 cups of broth to a small saucepan.
Bring to a boil, then reduce the heat, cover, and simmer for 45 to 50 minutes, or until the rice is tender and the liquid is absorbed.
In another small saucepan, add 1 cup of broth to the brown rice. Bring to a boil, then reduce the heat, cover, and simmer for 45 to 50 minutes, or until the rice is tender and the liquid is absorbed.
Add the remaining 1 cup of broth to the aromatic white rice in a small saucepan.
Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
Meanwhile, cook the onions, pine nuts, and currants in butter in a large skillet until the onions are transparent.
Stir in the rice and mint, and cook until thoroughly heated.
Garnish the rice with mint leaves.

Variations

For a lighter version of this dish, consider using chicken breast instead of beef tenderloin. You can also experiment with different types of rice or grains for the pilaf, such as quinoa or farro, for a unique texture and flavor profile. Adding vegetables like carrots, peas, or bell peppers to the pilaf can increase its nutritional value and color.

Cooking Tips & Tricks

To ensure the beef tenderloin is cooked to perfection, it's crucial to let it marinate for the recommended time. This not only infuses the meat with flavor but also helps tenderize it. When roasting, avoid opening the oven frequently, as this can lead to uneven cooking. For the rice pilaf, using a mix of rice varieties adds depth and interest to the dish. Be sure to rinse the rice thoroughly before cooking to remove excess starch, which can make the pilaf gummy.

Serving Suggestions

Serve the beef tenderloin medallions atop a generous portion of rice pilaf. Garnish with fresh mint leaves for a pop of color and a refreshing flavor contrast. A side of steamed green vegetables, such as asparagus or green beans, complements the richness of the beef and the heartiness of the pilaf.

Cooking Techniques

Roasting the beef tenderloin at a high temperature ensures a beautifully browned exterior while keeping the inside tender and juicy. For the rice pilaf, using the absorption method where the rice is cooked in a precise amount of broth until all the liquid is absorbed, results in fluffy and flavorful grains.

Ingredient Substitutions

If dry red wine is not available for the marinade, balsamic vinegar can be a suitable substitute, adding a similar depth of flavor. For a nut-free version of the pilaf, roasted chickpeas can provide a crunchy texture in place of pine nuts.

Make Ahead Tips

The beef tenderloin can be marinated up to 24 hours in advance, allowing the flavors to deepen. The rice pilaf can also be prepared ahead of time and reheated, with a little added broth to prevent it from drying out.

Presentation Ideas

Slice the beef tenderloin into medallions and arrange them in a circular pattern around the pilaf for an elegant presentation. Garnish with mint leaves and, if desired, a drizzle of a reduction made from the marinade (cooked down and thickened) for an extra burst of flavor.

Pairing Recommendations

A full-bodied red wine, such as Cabernet Sauvignon or Merlot, pairs beautifully with the richness of the beef tenderloin. For a non-alcoholic option, a rich, dark grape juice or a sparkling water with a squeeze of lemon complements the meal without overpowering the flavors.

Storage and Reheating Instructions

Leftover beef tenderloin and rice pilaf can be stored in separate airtight containers in the refrigerator for up to 3 days. To reheat, gently warm the beef in a low oven and the pilaf in a covered skillet over medium heat, adding a little broth to keep the pilaf moist.

Nutrition Information

Calories per serving

A serving of Beef Tenderloin Medallions with Rice Pilaf contains approximately 600-700 calories, making it a hearty meal option. The exact calorie count can vary based on the portion size and specific ingredients used.

Carbohydrates

The rice pilaf in this recipe is a significant source of carbohydrates, providing the energy needed for daily activities. Wild rice, brown rice, and aromatic white rice offer a mix of simple and complex carbohydrates, with brown rice being particularly rich in dietary fiber, which aids in digestion and provides a feeling of fullness.

Fats

This recipe contains fats from several sources, including the vegetable oil used in the marinade, the margarine in the rice pilaf, and the natural fats found in the beef tenderloin. While fats are essential for a healthy diet, providing energy and supporting cell growth, it's important to consume them in moderation. The use of vegetable oil and margarine, which contain unsaturated fats, is a healthier choice compared to saturated fats.

Proteins

Beef tenderloin is an excellent source of high-quality protein, essential for building and repairing tissues in the body. This dish provides a substantial amount of protein, making it a satisfying and muscle-building meal option.

Vitamins and minerals

This dish is rich in various vitamins and minerals, thanks to the diverse ingredients used. Beef is a good source of iron, zinc, and B vitamins, particularly vitamin B12, which is crucial for brain health and the creation of red blood cells. The rice pilaf, with its mix of rice types and added vegetables like onions, contributes vitamins and minerals such as vitamin C, vitamin K, and potassium.

Alergens

This recipe contains potential allergens, including soy (from the soy sauce in the marinade) and nuts (pine nuts in the rice pilaf). Individuals with food allergies should modify the recipe accordingly or ensure that alternative ingredients are used.

Summary

Beef Tenderloin Medallions with Rice Pilaf is a balanced meal offering a good mix of proteins, carbohydrates, and fats, along with essential vitamins and minerals. It's a nutrient-dense dish that can fit into a healthy eating plan when consumed in moderation.

Summary

Beef Tenderloin Medallions with Rice Pilaf is a sophisticated and satisfying dish that combines the tender, flavorful beef with a rich and aromatic rice pilaf. With its mix of textures and flavors, it's a perfect meal for special occasions or a gourmet dinner at home. By following the tips and variations provided, you can customize the dish to suit your taste and dietary needs, making it a versatile recipe to have in your culinary repertoire.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Beef Tenderloin Medallions with Rice Pilaf. It was many years ago, back when I was just a young girl living in a small village in the countryside. My family didn't have much, but we always made the best of what we had. And one thing we always had plenty of was good food.

My grandmother was the one who taught me how to cook. She had a wealth of knowledge when it came to cooking, and she had acquired many recipes from various places and people over the years. She was a master in the kitchen, and I always looked forward to spending time with her, watching and learning as she prepared delicious meals for our family.

One day, as I was helping my grandmother gather ingredients for our dinner, she pulled out a tattered old cookbook from the shelf. It was filled with recipes that she had collected over the years, some handwritten, some cut out from magazines. As she flipped through the pages, she came across a recipe for Beef Tenderloin Medallions with Rice Pilaf.

"This is a special recipe," she said with a twinkle in her eye. "I learned how to make this dish from a dear friend of mine many years ago. It's a family favorite, and I think you'll love it."

I watched in awe as my grandmother carefully read through the recipe, explaining each step to me in detail. The ingredients were simple yet elegant - tender beef medallions, seasoned with herbs and spices, served with a fluffy rice pilaf cooked in a flavorful broth. It sounded like a dish fit for a king.

With my grandmother's guidance, we set to work preparing the meal. She showed me how to properly season and sear the beef medallions, ensuring they were cooked to perfection. The aroma of the sizzling meat filled the kitchen, making my mouth water in anticipation.

As the beef cooked, we turned our attention to the rice pilaf. My grandmother taught me how to sauté the rice with onions and garlic, then simmer it in a rich broth until it was light and fluffy. The scent of the herbs and spices mingled with the savory beef, creating a symphony of flavors that tantalized my senses.

Finally, the meal was ready. We plated the beef tenderloin medallions alongside the rice pilaf, garnishing them with fresh herbs for a touch of elegance. I couldn't wait to dig in and taste the fruits of our labor.

With each bite, I was transported to a world of culinary delight. The beef was tender and juicy, bursting with flavor from the herbs and spices. The rice pilaf was light and fluffy, perfectly complementing the savory meat. It was a dish unlike any I had ever tasted before, and I knew that it would become a staple in my own cooking repertoire.

As I sat at the table, savoring each mouthful, I couldn't help but feel grateful for my grandmother's wisdom and guidance in the kitchen. She had passed down her love of cooking to me, along with a treasure trove of recipes that I would cherish for years to come.

And so, whenever I make Beef Tenderloin Medallions with Rice Pilaf, I think back to that day in my grandmother's kitchen, where I first learned the magic of combining simple ingredients to create a masterpiece. It's a recipe that holds a special place in my heart, a reminder of the bond between generations and the joy that comes from sharing a delicious meal with loved ones.