Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 cups beef or veal stock

  3. 2 cups dry red wine

  4. -- preferably Pinot Noir

  5. 1/2 cup roasted garlic cloves

  6. 1/2 cup chopped shallots

  7. 1/2 cup chopped fresh parsley

  8. 1 d each salt and pepper

  9. -- or to taste 1/4 cup toasted pistachios -- chopped

  10. 1/4 cup toasted sunflower seeds

  11. -- chopped 2 pounds beef tenderloin

  12. -- cut in 8 oz. steaks

  13. 2 tablespoons olive oil or corn oil

  14. --garnish--

  15. 4 fresh parsley sprigs

Instructions Jump to Ingredients ↑

  1. Preheat grill.

  2. To make Red Wine Sauce: In a large saucepan, combine the stock, red wine, 3 tbs 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.

  3. 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.

  4. In a small bowl, combine the remaining garlic, pistachios, sunflower seeds and 2 tbs of the Red Wine Sauce. Mix well. Rub the surface of the steaks with the oil.

  5. 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.

  6. 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.

  7. Note: The nut garnish/topping can be added to the sauce, just before adjusting the salt and pepper.

  8. Recipe from Jimmy Schmidt of the Rattlesnake Club, Detroit.


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