Grilled Beef Tenderloin With Red Wine And Pistachios

Recipe Ingredients

2 cups	474ml	Beef or veal stock
2 cups	474ml	Dry red wine
		= (preferably Pinot Noir)
1/2 cup	118ml	Garlic cloves - roasted
1/2 cup	73g / 2.6oz	Chopped shallots
1/2 cup	73g / 2.6oz	Chopped fresh parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	36g / 1.3oz	Toasted pistachios - chopped
1/4 cup	27g / 1oz	Toasted sunflower seeds - chopped
2 lbs	908g / 32oz	Beef tenderloin - cut 8 oz steaks
2 tablespoons	30ml	Olive or corn oil
4 sections		Fresh parsley - for garnish

Recipe Instructions

Preheat the grill or broiler.

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.

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.

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.

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.

This recipe yields 4 servings.

Calories: 911

Protein: 45g

Fat: 66g

Sodium: 786mg

Carbs: 16g

Fiber: 2g

ECC = 14g

Source:
Carb Health Recipes at http://www.e-clipse.com

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