• 5-7 lb. beef tenderloin, trimmed
  • coarseluy ground pepper
  • garlic salt
  • 6 oz. pkg long grain & wild rice
  • 2 c. beef fouillon
  • 1/3 c. sherry
  • 1/4 c. cognac
  • 2 tsp butter
  • 1 tbsp + 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 onioons


Sprinkle tenderloil w/pepper and garlic salt. Grill over med. coals 15 min. or till desired degree of doneness.

Prepare rice according to pkg directions. Set aside and keep warm.

Bring bouillonto boil in heavy saucepan; reduce heat and simmer.

Heat sherry and cognac in small saucepan just until hot (do not boil); remove from heat, ignite and pour over bouillon. When flames die down, add remaining ingredients except mushrooms and green onions. Cook over low heat 15 min. Stir in mushrooms and green onions; simmer 5 min. Cut meat into 1/2 inch slices. Place rice on platter; top with meat and sauce. 8-10 servings.

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Submitted 6/13/05.
Source: Southern Living 1987
Submitted By: Ruth A. Burbage
Tournedos Diables