2 c beef (or veal stock)
2 c dry red wine,preferably
1/2 c garlic cloves,roasted
1/2 c shallots,chopped
1/2 c fresh parsley,chopped
1 ds salt,to taste
1 ds black pepper,Fresh Ground-to taste
1/4 c toasted pistachios,chopped
1/4 c sunflower seeds,Toasted
2 lb beef tenderloin,cut in 8-oz steaks
2 T olive (or corn oil)
4 sprigs fresh parsley,for
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.
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.
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.
NOTE: The nut garnish/topping can be added to the
sauce, just before adjusting the salt and pepper.
Please share & enjoy!
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