Yield: 4 Servings
Measure | Ingredient |
---|---|
2 cups | Beef or veal stock |
2 cups | Dry red wine; preferably pinot noir |
½ cup | Garlic cloves; roasted |
½ cup | Shallots; chopped |
½ cup | Fresh parsley; chopped |
1 dash | Salt; to taste |
1 dash | Fresh ground black pepper; to taste |
¼ cup | Toasted pistachios; chopped |
¼ cup | Toasted sunflower seeds; chopped |
2 pounds | Beef tenderloin; cut in 8-oz steaks |
2 tablespoons | Olive or corn oil |
4 \N | Sprigs fresh parsley for garnish |
From: kmeade@... (The Meades)
Date: Tue, 14 May 1996 13:48:23 -0400