Steaks, Wild Rice & Carrots
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
4
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
- In a fry pan, melt 1/3 of the butter over medium-high heat; stir in rice & herbs. Cook, stirring, 1 minute.
- Add broth; reduce heat. Cover, simmer 35 minute.
- Arrange carrots over rice; sprinkle with pepper. Cover; cook until rice & carrots are tender.
- When rice is almost done, melt remaining butter in a 2nd fry pan over medium-high heat; stir in mustard.
- Add steaks; cook, turning once until well browned (4 to 6 min for rare to medium rare). Remove; keep ware.
- Gently stir juice into rice; spoon onto warm platter. Arrange steaks on platter with rice and carrots.
- Add vermouth & capers to drippings in pan; bring to boil, stirring. Boil 2 minute
- Spoon over steaks, rice & carrots.
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RECIPE SUBMITTED BY
<p>I enjoy to cook & my DH enjoys to eat. Neither one of us have serious weight or physical issues but I strive to make my meals healthy. I try to stay away from 'low-fat' & processed foods cause they are usually filled with other undesirable ingredients. I try to stick to natural foods & I grow a garden including several herbs. <br />I make a point of reviewing all recipes I've tried & appreciate the time others take to forward feedback on my recipes.</p>