Grilled Beef Tenderloin with Red Wine and Pistachios
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...
Ingredients
- 2cups beef or veal stock
- 2cups dry red wine, preferably pinot noir
- 1/2cupgarlic cloves -- roasted
- 1/2cupshallots -- chopped
- 1/2cupfresh parsley -- chopped
- 1dashsalt -- to taste
- 1dashfresh ground black pepper -- to taste
- 1/4cuptoasted pistachios -- chopped
Directions
- 1
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 fr
- 2
STEP ONE: Making the Red Wine Sauce-- In a large saucepan, combine the stock, red wine, 3 tablespoons of the= roasted garlic, the shallots,
- 3
Bring to= a simmer over medium heat and cook until reduced to coat the back of a= spoon, about 20 minutes
- 4
Transfer to a blender and puree until smooth.= Strain through a fine sieve into another saucepan, then adjust the salt and= pepper
- 5
Stir in the remaining parsley, then reduce heat to low
- 6
STEP TWO: In a small bowl, combine the remaining garlic, the pistachios, sunflower= seeds, and 2 tablespoons of the Red Wine Sauce
- 7
Rub the surface= of the steaks with the oil
- 8
STEP THREE: Grilling the Steaks-- Grill until well-seared on the surface, about 5 minutes