Grilled Beef Tenderloin With Red Wine And Pistachios Food

GRILLED BEEF TENDERLOIN WITH RED WINE & PISTACHIOS

Steps:

• 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.
• 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.
• 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.
• Grill the steaks until well seared on the surface - both sides. Place in a baking dish. Bake at 300°F for about 5-7 minutes for medium-rare, depending on the thickness.
• 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.
• Note: the nut garnish/topping can be added to the sauce, just before adjusting the salt and pepper.

GRILLED BEEF TENDERLOIN WITH RED WINE AND PISTACHIOS

Steps:

• Preheat the grill or broiler. Make the Red Wine Sauce In a large saucepan, combine the stock, red wine, 3 tablespoons of the roasted garlic, the shallots, and ¼ cup of the chopped parsley. Bring to a simmer over medium heat and cook until reduced to coat the back of a spoon, or about 20 minutes. Transfer to a blender and purée 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. 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.

BEEF TENDERLOIN WITH RED WINE, ANCHOVIES, GARLIC AND THYME

Steps:

• In a large, heavy-bottomed Dutch oven or pot in which the beef will fit comfortably (the two pieces mustn't touch each other, and no scrunching at the ends), heat 2 tablespoons butter and 1 tablespoon oil over lowish heat. Add the shallots, sprinkle with a little salt, and sauté until soft and transparent but in no way coloring, about 5 minutes. Add the thyme and give 2 more minutes, stirring, then add the garlic and push about the pot.
• Add the anchovies and cook until they've started fusing with the oniony, buttery, oily mess in the pot. Transfer this shallot mixture to a bowl for a minute so you can brown the meat.
• Add the remaining 1 tablespoon oil to the pot and turn up the heat. Pat the beef dry and season it all over with salt and pepper. Sear the beef on all sides, sprinkling with the sugar as you do so, till you've got a good crusty exterior. Add the brandy, let it bubble up a bit, then pour in the wine.
• Return the shallot mixture to the pot. Lower the heat and turn the meat over. Give everything a good stir to make sure the shallots, garlic and so on are not burning or sticking. Cover and cook for 10 minutes - the meat is braising, frying and steaming all at the same time; as it cooks it breathes in flavor.
• Uncover, peek in, prod or poke. If the meat is springy, it's rare; springy but with some resistance, medium-rare to medium. Turn the meat over, cover again, and leave for another 5 to 10 minutes, depending on your findings and taste. When the meat is almost as you like it, transfer it to a cutting board (it will cook a little more as it rests) and get on with the sauce. And you can do all this before you sit down for the first course.
• Fish out the garlic from the pot with a spoon. Then turn up the heat and let the sauce bubble up a good bit, and taste, adding salt, if needed, and pepper. You may want to add some water. Take off the heat, but warm up before serving, at which time you should first pour into it the meat juices that have run out of the cooked beef as it stands and whisk in the remaining chilled, diced butter.
• Carve the beef, arrange on a large, warmed platter, and surround with arugula. Drizzle over some of the sauce, leaving the rest in a sauce boat or pitcher for people to pour for themselves.

GRILLED BEEF TENDERLOIN WITH RED WINE & PISTACHIOS

Steps:

• 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. 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. 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. Grill the steaks until well seared on the surface - both sides. Place in a baking dish. Bake at 300°F for about 5-7 minutes for medium-rare, depending on the thickness. 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. Note: the nut garnish/topping can be added to the sauce, just before adjusting the salt and pepper.