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Grilled Beef Tenderloin with Red Wine and PistachiosRecipe : Grilled Beef Tenderloin with Red Wine and Pistachios
Procedure :
2 cups beef or veal stock 2 cups dry red wine, preferably Pinot Noir 1/2 cup garlic cloves -- roasted 1/2 cup shallots -- chopped 1/2 cup fresh parsley -- chopped 1 dash salt -- to taste 1 dash fresh ground black pepper -- to taste 1/4 cup toasted pistachios -- chopped 1/4 cup toasted sunflower seeds -- chopped 2 pounds beef tenderloin -- cut in 8-oz steaks 2 tablespoons olive or corn oil 4 sprigs fresh parsley -- for garnish Preheat the grill or broiler. STEP ONE: Making the Red Wine Sauce-- In a large saucepan, combine the stock, red wine, 3 tablespoons of the= roasted garlic, the shallots, and 1/4 cup of the chopped parsley. Bring to= a simmer over medium heat and cook until reduced to coat the back of a= spoon, about 20 minutes. Transfer to a blender and puree until smooth.= Strain through a fine sieve into another saucepan, then adjust the salt and= pepper. Stir in the remaining parsley, then reduce heat to low. STEP TWO: In a small bowl, combine the remaining garlic, the pistachios, sunflower= seeds, and 2 tablespoons of the Red Wine Sauce. Mix well. Rub the surface= of the steaks with the oil. STEP THREE: Grilling the Steaks-- Grill 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. STEP FOUR: Brush the tops of the steaks with a small amount of Red Wine Sauce, then= press 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. CHEF'S NOTE: The nut garnish/topping can be added to the sauce, just before= adjusting the salt and pepper. |
