2 cup beef or veal stock
2 cup dry red wine - preferably pinot noi, r
1/2 cup roasted garlic cloves
1/2 cup chopped shallots
1/2 cup chopped fresh parsley
1 dash each salt and pepper - or to taste
1/4 cup toasted pistachios, chopped
1/4 cup toasted sunflower seeds - chopped
2 lb beef tenderloin - cut in 8 oz. stea, ks
2 tbsp olive oil or corn oil
GARNISH
4 fresh parsley sprigs
A Recipe for
Grilled Beef Tenderloin With Red Wine & Pis
Food Tip |
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
This Recipe for Grilled Beef Tenderloin With Red Wine & Pis is one of thousands in the Recipes-to-go Meal Cookbook.
There is no such thing as a little garlic. |
| A. Baer |
If you enjoy this Grilled Beef Tenderloin With Red Wine & Pis Recipe - you should enjoy the recipe collections you can find on the websites below:
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
Food Tip |
This is a recipe for Grilled Beef Tenderloin With Red Wine & Pis from the recipe cookbook of Recipes-to-go (Meal)
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
| Sharon Stone |
Eat drink and be merry, for tomorrow they may make it illegal. |
| Anonymous |
Food Tip |
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.
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.
Serves: 4
Grilled Beef Tenderloin With Red Wine & Pis Recipe brought to you by Recipes To-Go