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Recipe: Grilled Beef Tenderloin With Red Wine And
Similar Categories: Grilled, Beef, Tenderloin, Red, Wine, And
Grilled Beef Tenderloin with Red Wine and Pistachios
Recipe By :Jimmy Schmidt of the Rattlesnake Club, Detroit
Serving Size : 4 Preparation Time :0:45
Categories : Beef Dishes Diner And Grill
New American Cuisine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups beef or veal stock
2 cups dry red wine, preferably Pinot Noir
1/2 cup garlic cloves -- roasted
1/2 cup shallots -- chopped
1/2 cup fresh parsley -- chopped
1 dash salt -- to taste
1 dash fresh ground black pepper -- to taste
1/4 cup toasted pistachios -- chopped
1/4 cup toasted sunflower seeds -- chopped
2 pounds beef tenderloin -- cut in 8-oz steaks
2 tablespoons olive or corn oil
4 sprigs fresh parsley -- for garnish
Preheat the grill or broiler.
STEP ONE: 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.
STEP TWO:
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.
STEP THREE: 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.
STEP FOUR:
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.
CHEF'S NOTE: The nut garnish/topping can be added to the sauce, just before
adjusting the salt and pepper.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 962 Calories; 69g Fat (69.9% calories
from fat); 47g Protein; 20g Carbohydrate; 4g Dietary Fiber; 161mg
Cholesterol; 1357mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat;
2 1/2 Vegetable; 10 Fat.
Nutr. Assoc. : 129 3177 0 0 0 0 0 0 0 0 986 0
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