Tournedos Diables Beef Tenderloin
Ingredients
1 (5-7 lb.) beef tenderloin, trimmed
Coarsely ground pepper
Garlic salt
2 C. beef bouillon
1/3 C. sherry
1/4 C. cognac
2 tsp. butter
1 Tbsp. plus 1 tsp. Dijon mustard
1 Tbsp. tomato paste
1 tsp. Worcestershire sauce
1/2 tsp. vinegar
1/2 tsp. garlic powder
1 C. sliced fresh mushrooms
1 C. chopped green onions
1 (6 oz.) pkg. long grain and wild rice
Cooking Instructions
Sprinkle tenderloin with pepper and garlic salt. Grill over medium coals 15 minutes on each side or until desired doneness. Prepare rice according to instructions. Set aside; keep warm. Bring bouillon to a boil in heavy saucepan; reduce heat and simmer. Heat sherry and cognac in small saucepan until hot; do not boil; remove from heat, ignite and pour over bouillon. When the flames die, add remaining ingredients except mushrooms and onions. Cook over low heat 15 minutes. Stir in mushrooms and onions; simmer 5 minutes. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)