Grilled Beef Tenderloin With Red Wine & Pista Recipe

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Grilled Beef Tenderloin With Red Wine & Pista Ingredients

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 & Pista

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Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

Grilled Beef Tenderloin With Red Wine & Pista

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Grilled Beef Tenderloin With Red Wine & Pista Directions

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. Electronic
format by Cathy Harned. Submitted By CCH@SALATA.COM (CATHY HARNED) On
02 JAN 96 115709 -0800

Serves: 4

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