Grilled Beef Tenderloin with Red Wine and Pistachios
Grilled Beef Tenderloin with Red Wine and Pistachios is a modern American recipe for a classic dish of beef steaks that are cooked on a barbecue, topped with pistachio nuts and served with a red wine, roasted garlic, shallot and beef stock sauce. The full recipe is presented here and I hope you enjoy this classic American version of: Grilled Beef Tenderloin with Red Wine and Pistachios.
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Ingredients:
1kg beef tenderloin, sliced into 4 steaks
For the Red Wine Sauce:
500ml beef stock
500ml dry red wine
75g roasted garlic
75g shallots, chopped
small bunch of fresh parsley, chopped
2 tsp sea salt
1 dessertspoon freshly-ground black pepper
4 tbsp toasted pistachios, finely chopped
4 tbsp toasted sunflower seeds, chopped
2 tbsp olive oil
4 parsley sprigs, to garnish
Method:
Begin with the red wine sauce. Combine the beef stock, red wine, 3 tbsp roasted garlic, shallots and half the parsley in a large saucepan. Bring to a simmer over medium heat and cook until reduced so that it's thick enough to coat the back of a spoon (about 20 minutes).
Turn the resultant mixture into a blender and purée until smooth. Pass through a fine-meshed sieve into a clean saucepan. Season to taste and stir in the remaining parsley. Place over low heat to keep warm.
In a bowl, mix together the remaining garlic, pistachio nuts, sunflower seeds and 2 tsp of the red wine sauce. Mix well to combine and set aside. Use the oil to rub all over the surface of the steaks.
Place the steaks on a hot barbecue and grill until well seared all over (about 5 minutes). Continue cooking until the steaks are done to your liking (about 4 minutes more for medium-rare).
Brush the tops of the steaks with a small amount of the red wine sauce then press the top surface of the steaks into the pistachio nut mixture, ensuring that they are well coated. Arrange the meat on serving plates and spoon the remaining sauce around them. Garnish with the parsley sprigs and serve immediately.
