Recipe - Grilled Beef Tenderloin Wred Wine

2 cup Beef or veal stock
2 cup Dry red wine; preferably
pinot noir
One half cup Garlic cloves; roasted
One half cup Shallots; chopped
One half cup Fresh parsley; chopped
1 ds Salt; to taste
1 ds Fresh ground black pepper;
to taste
One fourth cup Toasted pistachios; chopped
One fourth cup Toasted sunflower seeds;
chopped
2 pound Beef tenderloin; cut in 8oz
steaks
2 tablespoon Olive or corn oil
4 Sprigs fresh parsley
for garnish

From: kmeade@ids2.idsonline.com (The Meades)

Date: Tue, 14 May 1996 13:48:23 0400