Steaks, Wild Rice & Carrots

• 1 12 tablespoons butter
• 12 cup wild rice, rinsed & drained
• 1 teaspoon herbes de provence (or see Herbes De Provence)
• 1 12 cups low sodium chicken broth
• 8 ounces baby carrots
• 14 teaspoon white pepper
• 1 teaspoon Dijon mustard
• 1 lb beef tenderloin steak (4 steaks)
• 2 tablespoons lemon juice
• 13 cup dry vermouth
• 2 teaspoons capers

1. In a fry pan, melt 1/3 of the butter over medium-high heat; stir in rice & herbs.
2. Cook, stirring, 1 minute.
3. Add broth; reduce heat.
4. Cover, simmer 35 minute.
5. Arrange carrots over rice; sprinkle with pepper.
6. Cover; cook until rice & carrots are tender.
7. When rice is almost done, melt remaining butter in a 2nd fry pan over medium-high heat; stir in mustard.
8. Add steaks; cook, turning once until well browned (4 to 6 min for rare to medium rare).
9. Remove; keep ware.
10. Gently stir juice into rice; spoon onto warm platter.
11. Arrange steaks on platter with rice and carrots.
12. Add vermouth & capers to drippings in pan; bring to boil, stirring.
13. Boil 2 minute
14. Spoon over steaks, rice & carrots.

butter, wild rice, chicken broth, carrots, white pepper, mustard, beef tenderloin, lemon juice, capers

Taken from www.food.com/recipe/steaks-wild-rice-carrots-347405 (may not work)