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Recipe
By : Jimmy Schmidt
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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
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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.
NOTE:
The nut garnish/topping can be added to the sauce, just before
adjusting the salt and pepper.
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