2 cups beef or veal stock
2 cups dry red wine, preferably Pinot Noir
1/2 cup garlic cloves — roasted
1/2 cup shallots — chopped
1/2 cup fresh parsley — chopped
1 dash salt — to taste
1 dash fresh ground black pepper — to taste
1/4 cup toasted pistachios — chopped
1/4 cup toasted sunflower seeds — chopped
2 pounds beef tenderloin — cut in 8-oz steaks
2 tablespoons olive or corn oil
4 sprigs fresh parsley — for garnish
Preheat the grill or broiler.
STEP ONE: Making 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.
CHEF’S NOTE: The nut garnish/topping can be added to the sauce, just before= adjusting the salt and pepper.