Instructions: In heavy 1-quart saucepan, bring water to a boil; stir in rice and immediately reduce heat to simmer. Cover and cook slowly 12-15 minutes, or until most of the water is absorbed. Remove from heat, leave lid on and steam 10 minutes.

Meanwhile, trim all visible fat and sinew off tenderloin and cut into 1-inch cubes. Heat olive oil in large, heavy non-stick skillet. When hot, add butter and melt. When foam subsides, stir in beef, sprinkle with a few grinds of black pepper and saute until partially browned but still on the rare side, about 1 to 2 minutes. Remove from pan. Add chopped shallots to pan juices and saute a few seconds. Stir in mushrooms and saute a few more seconds. Stir in red wine and cook over medium high heat until shallots are softened and wine has reduced by about half.

Meanwhile, whisk together the Dijon mustard and heavy cream and heat in microwave 30 seconds. Stir into wine and mushrooms. Return meat to pan; sprinkle with thyme and cook until heated through and cooked to the desired degree of doneness. Serve immediately over rice.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.