Tamarind Lime Tenderloin with Black Wild Rice

Last weekend we were on our way out to Fergus Ontario Canada to visit some friends when we spotted this local antique store with a bulk supply store next to it. While the girls went into the antique side, I went into the bulk store and found this amazing looking Black Wild Rice. I have never had black wild rice so I picked some up; but I needed something to pair with it... That's when I found Beef Tenderloin on sale and I picked it up! Because the kids don't always like "new" things I ended up cooking up some Uncle Ben's Spanish Style Rice and Green beans (as shown in the phone below).

Ingredients:

12 - oz of Tenderloin (or Steak)

1 - Tbsp Tamarind Sauce

1 - Tsp Soya Sauce

1 - Tsp Worcestershire Sauce

1 - Tsp Lime Juice

1 - Tbsp Sesame Seeds

1 - Cup of wild rice

Directions:

Cut the Tenderloin (Steak) into small pieces and place into a large plastic bag.

Add the sauces and sesame seeds into the bag and squish everything around. At this point you can refrigerate it for a couple of hours if you aren't planning on cooking right away.

The rice will take a lot longer than the meat so put the rices on 35 - 40 minutes before putting the meat on.

Cook the rice for 40 - 45 minutes.

Skewer and cook the meat on the BBQ until done. 6 - 8 minutes.

Let the meat sit for a couple of minutes.

Plate and Serve!