Grilled Beef Tenderloin With Red Wine & Pis

Grilled Beef Tenderloin With Red Wine & Pis

Yield: 4 Servings

2 c  beef (or veal stock)

2 c  dry red wine - preferably

-pinot noi,r

1/2 c  roasted garlic cloves

1/2 c  shallots,Chopped

1/2 c  fresh parsley,Chopped

1 ds each salt and pepper - (or

-to)

- taste

1/4 c  toasted pistachios,chopped

1/4 c  sunflower seeds -,Toasted

-chopped

2 lb beef tenderloin - cut in 8

-oz. stea,ks

2 T  olive oil (or corn oil)

GARNISH  ========================

4 fresh parsley sprigs

Preheat grill or broiler.

To make Red Wine Sauce: In a large saucepan, combine the stock, red wine, 3 tb. of the roasted garlic, shallots and 1/4 cup of chopped

parsley. Bring to a simmer over medium heat; cook until reduced to

coat the back of a spoon, about 20 minutes. Transfer to a blender;

puree until smooth. Strain through a fine sieve into another

saucepan, then adjust the salt and pepper. Stir in the remaining

parsley; reduce heat to low.

In a small bowl, combine the remaining garlic, pistachios, sunflower

seeds and 2 tb. of the Red Wine Sauce. Mix well. Rub the surface of

the steaks with the oil.

Grill steaks 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 tops of 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.