Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Beef or veal stock

  2. 2 cups 474ml Dry red wine

  3. 1/2 cup 118ml Garlic cloves - roasted

  4. 1/2 cup 73g / 2.6oz Chopped shallots

  5. 1/2 cup 73g / 2.6oz Chopped fresh parsley Salt - to taste Freshly-ground black pepper - to taste

  6. 1/4 cup 36g / 1 1/3oz Toasted pistachios - chopped

  7. 1/4 cup 27g / 1oz Toasted sunflower seeds - chopped

  8. 2 lbs 908g / 32oz Beef tenderloin - cut 8 oz steaks

  9. 2 tablespoons 30ml Olive or corn oil

  10. 4 sections Fresh parsley - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the grill or broiler. 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. 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. 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. 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. This recipe yields 4 servings. Calories: 911 Protein: 45g Fat: 66g Sodium: 786mg Carbs: 16g Fiber: 2g ECC = 14g


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