Grilled Beef Tenderloin W/red Wine
| Yield: | 4 Servings |
| Categories: | Meat |
| 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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