Yield: 4 Servings
|2 cups||Beef or veal stock|
|2 cups||Dry red wine preferably Pinot Noir|
|½ cup||Roasted garlic cloves|
|½ cup||Chopped shallots|
|½ cup||Chopped fresh parsley|
|1 dash||Each salt and pepper or 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 oil or corn oil|
|4 \N||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 ¼ 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.
Note: The nut garnish/topping can be added to the sauce, just before adjusting the salt and pepper.
Recipe from Jimmy Schmidt of the Rattlesnake Club, Detroit. Electronic format by Cathy Harned. Submitted By CCH@... (CATHY HARNED) On 02 JAN 96 115709 -0800