Grilled Beef Tenderloin with Red Wine and Pistachios

Ready in 1 hour

Top-ranked recipe named "Grilled Beef Tenderloin with Red Wine and Pistachios"

Share it:

Try this Grilled Beef Tenderloin with Red Wine and Pistachios recipe, or contribute your own. "American" and "Beef" are two tags used to describe Grilled Beef Tenderloin with Red Wine and Pistachios.


Ingredients

Are you making this? 
1/4 c Toasted pistachios
2 c Beef stock; or veal stock
1 ds Salt; to taste
1/2 c Garlic cloves; roasted
1/4 c Toasted sunflower seeds
Chopped
4 Sprigs fresh parsley; for garnish
1 ds Fresh ground black pepper; To taste
1/2 c Fresh parsley; chopped
Chopped
1/2 c Shallots; chopped
2 c Dry red wine; preferably Pinot Noir
2 lb Beef tenderloin; cut in to 8oz steaks
2 tb Olive oil; or corn oil

Original recipe makes 4

Servings  

Preparation

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 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. 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. CHEFS 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

Calories Per Serving: 902 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Grilled Beef Tenderloin with Red Wine and Pistachios. Be the first to review it!

I'd rate it:


sign in to add your comment


Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free