*  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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