Title: Grilled Beef Tenderloin with Red Wine and Pistachios
Categories: Beef Vegetable
Yield: 4 Servings

2	c	Beef or veal stock
2	c	Dry red wine; preferably pinot
		Noir
1/2	c	Garlic cloves; roasted
1/2	c	Shallots; chopped
1/2	c	Fresh parsley; chopped
1	ds	Salt; to taste
1	ds	Fresh ground black pepper; to taste
1/4	c	Toasted pistachios; chopped
1/4	c	Toasted sunflower seeds; chopped
2	lb	Beef tenderloin; cut in 8-oz steaks
2	tb	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.

Posted to MM-Recipes Digest V4 #5 by fatfree-request@fatfree.com on Sep 18, 1997

Recipe by: Jimmy Schmidt of the Rattlesnake Club, Detroit

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