Tenderloin Brochette with Cabernet Glaze

10 Tenderloin Medallions
1 Large Green Pepper, blanched and cut into five 1 1/4" x 1 1/4" pieces
1 Large Spanish Onion, blanched and cut into five 1 1/4" x 1 1/4" pieces
12 Medium Mushrooms
2 cups Rice Pilaf, or Risi Bisi rice (recipe follows)
1 Plum Tomato, cut in half
Salt, Pepper and Garlic Powder to taste
Oil
Cabernet Glaze Sauce (recipe follows)

Blanch onion, green peppers and mushrooms approx. 2 minutes. DO NOT BOIL.
Remove vegetables with a skimmer and place in an ice bath. On a 12"
skewer, place one of each in the following order: Mushroom, beef, onion,
green pepper, mushroom, beef, onion, green pepper, etc.
Season the prepared brochettes with salt, pepper, garlic powder, and brush
with oil. Place brochette on grill, for approx. 3-4 minutes, turn over and
cook foranother 3-4 minutes. Or place under the broiler to your own taste,
turning twice. Heat tomatoes on grill or under broiler, till just browned
on top, approx.2 minute.
To serve, place rice in the center of an oval plate. Place brochette in
the center, on top of the rice. Remove the skewer. Ladle Cabernet Glaze
Sauce around the brochette. Place tomatoes on both ends of brochette.

Risi Bisi

1 1/3 cup Italian Arborio or pearl rice
2 cups frozen peas
1/2 teaspoon pepper
23/4 cups low fat, low sodium chicken broth
1/8 teaspoon salt
2 tablespoons Parmesan cheese

Bring chicken stock to boil in saucepan. In separate saucepan, place about
1/3 cup of heated stock. Add rice and stir until all liquid has been
absorbed. Keep adding stock in 1/3 cup increments, stirring after each
addition until the liquid is absorbed, until all stock is used.
In a medium sized pan, stir together 2 cups peas and 2 cups cooked rice.
Season with salt and pepper.
Add Parmesan cheese, stir and serve.

Cabernet Glaze ( Bordelaise Sauce )

4 shallots, diced
1 Tbsp olive oil
1/4 lb. chopped mushrooms
1/2 bottle Cabernet Sauvignon wine
1 tsp. crushed black pepper
1 bay leaf
1/2 tsp. thyme
1 quart veal or beef stock
Salt to taste

In 2-quart saucepan, saute shallots in olive oil; add mushrooms and cook 2
to 3 minutes more. Add wine, pepper, bay leaf and thyme. Reduce until only
1/2 cup remains, then add stock and simmer until only 2 cups remain.
Strain through fine screen and salt to taste.

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