Tuesday, Jun 28, 2016
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Beef Tenderloin with Wild Rice Pilaf & Holiday Ale Sauce

1 center-cut beef tenderloin (2 to 3 pounds)

Salt and Pepper

Holiday Ale Sauce (recipe follows)

For the Rub:

cup shelled pistachios, finely chopped

cup coarsely ground coriander seeds

2 tablespoons finely chopped fresh thyme

1 teaspoon coarse grind black pepper

For the Wild Rice Pilaf:

2 packages (6 to 6.3 ounces each) unspiced long grain and wild rice mix

cup butter

cup sweetened dried cranberries

cup finely chopped shallots

1 teaspoon salt

teaspoon pepper

3 cups water

3 cups loosely packed baby spinach, coarsely chopped

Heat oven to 425 degrees. Combine rub ingredients; press 6 tablespoons evenly onto all surfaces of beef roast. Reserve remaining rub for pilaf.

Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425 degrees 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness.

Remove roast when meat thermometer registers 135 for medium rare; 150 for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. Temperature will continue to rise about 10 degrees to reach 145 for medium rare; 160 for medium.

Meanwhile, prepare Wild Rice Pilaf (remove seasoning packets from rice mixes and reserve for another use). Melt butter in large saucepan over medium heat. Add cranberries, shallots, reserved rub, salt, and pepper; cook and stir 3 minutes. Stir in rice mix and water; bring to a broil. Reduce heat; cover and simmer according to package directions about 25 minutes or until rice is tender and most of water is absorbed. Stir in spinach. Let stand 5 minutes or until spinach is wilted.

Carve roast into slices. Season with salt and pepper, as desired. Serve with Wild Rice Pilaf and Holiday Ale Sauce.

Yield: 6 servings

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