Grilled Beef Tenderloin With Red Wine & Pistachios

Name: Grilled Beef Tenderloin With Red Wine & Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups beef stock or 6 cups veal stock; 6 cups dry red wine, preferably Pinot Noire; 1 1/2 cups garlic cloves, roasted; 1 1/2 cups shallots, chopped; 1 1/2 cups fresh parsley, chopped; salt; fresh ground pepper; 3/4 cup roasted pistachios, chopped; 3/4 cup sunflower seeds, chopped; 6 lbs beef tenderloin, cut in 8-oz steaks; 6 tablespoons olive oil; 12 sprigs fresh parsley, for garnish

Servings: persons

6 cups beef stock or 6 cups veal stock
6 cups dry red wine, preferably Pinot Noire
1 1/2 cups garlic cloves, roasted
1 1/2 cups shallots, chopped
1 1/2 cups fresh parsley, chopped
salt
fresh ground pepper
3/4 cup roasted pistachios, chopped
3/4 cup sunflower seeds, chopped
6 lbs beef tenderloin, cut in 8-oz steaks
6 tablespoons olive oil
12 sprigs fresh parsley, for garnish

1
In a large saucepan, combine the stock, red wine, 9 tablespoons of the roasted garlic, the shallots and 3/4 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.
2
Transfer mixture 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.
3
In a small bowl, combine the remaining garlic, the pistachios, sunflower seeds and 6 tablespoons of the Red Wine sauce. Mix well and set aside. Rub the surface of the steaks with the olive or corn oil.
4
Grill the steaks until well seared on the surface - both sides. Place in a baking dish. Bake at 300u00b0F for about 5-7 minutes for medium-rare, depending on the thickness.
5
Brush the tops of the steaks with a small amount of Red Wine sauce, and then press the steaks, topside down, into the pistachio mixture, coating the surface well. Position the steaks on serving platter, spoon the remaining sauce around them, garnish with parsley sprigs and serve.
6
Note: the nut garnish/topping can be added to the sauce, just before adjusting the salt and pepper.

2499

kcal

Calories

169

Fat

Carbs

199

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 cups beef stock or 6 cups veal stock, 6 cups dry red wine, preferably Pinot Noire, 1 1/2 cups garlic cloves, roasted, 1 1/2 cups shallots, chopped, and more.

Yes, Grilled Beef Tenderloin With Red Wine & Pistachios falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!