Beef Tenderloin With Red Wine & PistachiosYield: 4 Servings
Ingredients
2 cup beef (or veal stock)
2 cup dry red wine - preferably pinot noir
1/2 cup roasted garlic cloves
1/2 cup shallots,Chopped
1/2 cup fresh parsley,Chopped
1 ds each salt and pepper to taste
1/4 cup toasted pistachios,chopped
1/4 cup sunflower seeds, toasted and chopped
2 lb beef tenderloin - cut into 8 oz. steaks
2 Tbls. olive oil (or corn oil)
For the Garnish
4 fresh parsley sprigs
Preparation
Preheat grill or broiler.
To make Red Wine Sauce
In a large saucepan, combine the stock, red wine, 3 tb. of the
roasted garlic, shallots and 1/4 cup of chopped parsley. Bring to a simmer over medium heat; cook until reduced to coat the back of a spoon, about 20 minutes.
Transfer to a blender; puree until smooth. Strain through a fine
sieve into another saucepan, then adjust the salt and pepper.
Stir in the remaining parsley; reduce heat to low.
In a small bowl, combine the remaining garlic, pistachios,
sunflower seeds and 2 tb. of the Red Wine Sauce.
Mix well. Rub the surface of the steaks with the oil.
Grill steaks until well-seared on the surface, about 5 minutes.
Turn over and cook until you reach desired doneness, about 4
minutes for medium-rare, depending on the thickness.
Brush tops of steaks with a small amount of Red Wine Sauce, thenpress the steaks, top side down, into the pistachio mixture, coating the surface well.
Position the steaks on serving plates, spoon the remaining sauce around them, garnish with parsley sprigs and serve.
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