Marinade: 4 pounds tenderloin of beef - cut into 1 1/2 inch squares (about 2 ounces each). Marinate meat for 48 hours in the following:

Burgundy wine, enough to cover meat
1/2 c. onion, chopped
1 tsp. crushed pepper
2 cloves garlic, crushed
1 bay leaf
2 tbsp. Lea & Perrin sauce

Wild rice: 1 c. (6 oz.) Oh Canada wild rice
4 tbsp. butter
4 c. cold water
1 tsp. salt
1 tsp. shallots

Prepare the wild rice using basic cooking method, when cooked, cool immediately under cold water and let drain dry. Melt butter in saucepan. Add shallot and cook for 3 minutes on slow heat. Add rice, salt, pepper and saute until hot, stirring so rice does not stick. If you wish 1/2 cup of coarsely chopped sauteed mushrooms may be added to the above. Remove meat from marinade. Dip meat in white bread crumbs. Place it on skewer (or sword). Sprinkle with oil. Season with salt and broil for 20 minutes. Serve either flaming of plain.