Grilled Beef Tenderloin with Red Wine and Pistachios

Yield: 4 Servings
Categories: Beef, American
2cBeef or veal stock
2cDry red wine, preferably
Pinot Noir
1/2cGarlic cloves -- roasted
1/2cShallots -- chopped
1/2cFresh parsley -- chopped
1dsSalt -- to taste
1dsFresh ground black pepper --
To taste
1/4cToasted pistachios --
Chopped
1/4cToasted sunflower seeds --
Chopped
2lbBeef tenderloin -- cut in
8ozSteaks
2tbOlive or corn oil
4Sprigs fresh parsley -- for
Garnish
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