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Grilled Beef Tenderloin with Red Wine and Pistachios
* Exported from MasterCook *
Grilled Beef Tenderloin with Red Wine and Pistachios
Recipe By : Jimmy Schmidt of the Rattlesnake Club, Detroit
Serving Size : 4 Preparation Time :0:45
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups beef or veal stock
2 cups dry red wine, preferably Pinot Noir
1/2 cup garlic cloves -- roasted
1/2 cup shallots -- chopped
1/2 cup fresh parsley -- chopped
1 dash salt -- to taste
1 dash fresh ground black pepper -- to taste
1/4 cup toasted pistachios -- chopped
1/4 cup toasted sunflower seeds -- chopped
2 pounds beef tenderloin -- cut in 8-oz steaks
2 tablespoons olive or corn oil
4 sprigs fresh parsley -- for garnish
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.
CHEF'S NOTE: The nut garnish/topping can be added to the sauce, just before=
adjusting the salt and pepper.
- - - - - - - - - - - - - - - - - -=20
Nutr. Assoc. : 129 3177 3483 1358 1038 0 161 1139 1452 130 986 1035
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