Steaks, Wild Rice & Carrots |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Recipe card from a grocery store, located in the meat area. Not tryed yet so Cooking/Prep time is estimated. Ingredients:
1 1/2 tablespoons butter |
1/2 cup wild rice, rinsed & drained |
1 teaspoon herbes de provence (or see herbes de provence) |
1 1/2 cups low sodium chicken broth |
8 ounces baby carrots |
1/4 teaspoon white pepper |
1 teaspoon dijon mustard |
1 lb beef tenderloin steak (4 steaks) |
2 tablespoons lemon juice |
1/3 cup dry vermouth |
2 teaspoons capers |
Directions:
1. In a fry pan, melt 1/3 of the butter over medium-high heat; stir in rice & herbs. Cook, stirring, 1 minute.
2. Add broth; reduce heat. Cover, simmer 35 minute.
3. Arrange carrots over rice; sprinkle with pepper. Cover; cook until rice & carrots are tender.
4. When rice is almost done, melt remaining butter in a 2nd fry pan over medium-high heat; stir in mustard.
5. Add steaks; cook, turning once until well browned (4 to 6 min for rare to medium rare). Remove; keep ware.
6. Gently stir juice into rice; spoon onto warm platter. Arrange steaks on platter with rice and carrots.
7. Add vermouth & capers to drippings in pan; bring to boil, stirring. Boil 2 minute
8. Spoon over steaks, rice & carrots.
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