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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.













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