Grilled Beef Tenderloin with Red Wine and Pistachios
| Yield: | 4 Servings |
| Categories: | Beef, American |
| 2 | c | Beef or veal stock |
| 2 | c | Dry red wine, preferably |
| Pinot Noir | ||
| 1/2 | c | Garlic cloves -- roasted |
| 1/2 | c | Shallots -- chopped |
| 1/2 | c | Fresh parsley -- chopped |
| 1 | ds | Salt -- to taste |
| 1 | ds | Fresh ground black pepper -- |
| To taste | ||
| 1/4 | c | Toasted pistachios -- |
| Chopped | ||
| 1/4 | c | Toasted sunflower seeds -- |
| Chopped | ||
| 2 | lb | Beef tenderloin -- cut in |
| 8 | oz | Steaks |
| 2 | tb | Olive or corn oil |
| 4 | Sprigs fresh parsley -- for | |
| Garnish |
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