Recipe - Grilled Beef Tenderloin With Red Wine And Pistachios

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
8 ounce Steaks
2 tablespoon 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 wellseared on the surface,
about 5 minutes. Turn over and cook until you reach desired doneness, about
4 minutes for mediumrare, 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.

Recipe By : Jimmy Schmidt of the Rattlesnake Club, Detroit

From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 15:20:37 0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip