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Grilled Beef Tenderloin With Red Wine & Pista

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GRILLED BEEF TENDERLOIN WITH RED WINE & PISTA
 Categories: Beef, Harned 1994, Herb/spice, Main dish, Nuts
      Yield: 4 Servings
 
      2 c  Beef or veal stock
      2 c  Dry red wine
           -- preferably Pinot Noir
    1/2 c  Roasted garlic cloves
    1/2 c  Chopped shallots
    1/2 c  Chopped fresh parsley
      1 ds Each salt and pepper
           -- or 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 oil or corn oil

MMMMM--------------------------GARNISH-------------------------------
      4    Fresh parsley sprigs
 
  Preheat grill or broiler.
  
  To make Red Wine Sauce:  In a large saucepan, combine the stock, red
  wine, 3 tb. 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.  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.
  
  In a small bowl, combine the remaining garlic, pistachios, sunflower
  seeds and 2 tb. of the Red Wine Sauce. Mix well. Rub the surface of
  the steaks with the oil.
  
  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.
  
  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.
  
  Note:  The nut garnish/topping can be added to the sauce, just before
  adjusting the salt and pepper.
  
  Recipe from Jimmy Schmidt of the Rattlesnake Club, Detroit. Electronic
  format by Cathy Harned. Submitted By CCH@SALATA.COM (CATHY HARNED) On
  02 JAN 96 115709 -0800
 
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