subject: BBQ Grilled Beef Tenderloin With Red Wine & Pis [print this page] Yield: 4 Servings Yield: 4 Servings
Ingredients
2 c beef (or veal stock)
2 c dry red wine - preferably pinot noir
1/2 c roasted garlic cloves
1/2 c shallots, chopped
1/2 c fresh parsley, chopped
salt and pepper to taste
1/4 c toasted pistachios, chopped
1/4 c sunflower seeds - toasted-chopped
2 lb beef tenderloin - cut in 8-oz. steaks
2 T olive oil (or corn oil)
Garnish
4 fresh parsley sprigs
Preheat grill or broiler.
Preparation
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.
Cooking note: Allow the steak to rest for 10 minutes prior to serving as this will allow the meat fibres to relax, and make the meat more succulent and much easier to slice and eat.
