Grilled Beef Tenderloin With Red Wine And Pistachios

Recipe Ingredients

2 cups	474ml	Beef or veal stock
2 cups	474ml	Dry red wine preferably Pinot Noir
1/2 cup	118ml	Roasted garlic cloves
1/2 cup	73g / 2.6oz	Chopped shallots
1/2 cup	73g / 2.6oz	Chopped fresh parsley
1		D each salt and pepper or to taste
1/4 cup	36g / 1.3oz	Toasted pistachios - chopped
1/4 cup	27g / 1oz	Toasted sunflower seeds chopped
2 lbs	908g / 32oz	Beef tenderloin cut in 8 oz. Steaks
2 tablespoons	30ml	Olive oil or corn oil
		Garnish
4		Fresh parsley sprigs

Recipe Instructions

Preheat grill.

To make Red Wine Sauce: In a large saucepan, combine the stock, red wine, 3 tbs 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 tbs 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.

Note: The nut garnish/topping can be added to the sauce, just before adjusting the salt and pepper.

Recipe from Jimmy Schmidt of the Rattlesnake Club, Detroit.

Source:
Bobby Flay and Jack McDavid

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