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Beef Loin with Red Wine and Pistachios
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Submitted by:
Jimmy |
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Pistachios and sunflower seeds add a crunch to the beef along with the reduced red wine sauce. |
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INGREDIENTS:
- 2 cup(s) , Beef Stock
- 2 cup(s) , Dry Red Wine
- 1/2 cup(s) , Garlic Cloves Roasted
- 1/2 cup(s) , Shallots Chopped
- 1/2 cup(s) , Fresh Parsley Chopped
- 0 to taste , Salt and Pepper
- 1/4 cup(s) , Pistachios Toasted and Chopped
- 1/4 cup(s) , Sunflower Seeds Toasted and Chopped
- 2 pound(s) , Beef Tenderloin Cut in 8 Oz Steaks
- 2 tablespoon(s) , Olive Oil
- 4 sprig(s) , Fresh Parsley
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| Instructions: |
Preheat the grill.
STEP ONE: Make 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. |
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