Grilled Beef Tenderloin With Red Wine Pistachios Recipes

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RATTLESNAKE CLUB'S GRILLED BEEF TENDERLOIN WITH RED WINE AND PISTACHIOS



Rattlesnake Club's Grilled Beef Tenderloin With Red Wine And Pistachios image

Provided by missgreen

Time 45m

Yield 4

Number Of Ingredients 12

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 ounce steaks
2 tablespoons olive or corn oil
4 sprigs fresh parsley, for garnish

Steps:

  • Preheat the grill or broiler. For 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. For Steaks: 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. NOTE: The nut garnish/topping can be added to the sauce, just before adjusting the salt and pepper. Recipe Source: The Rattlesnake Club, Detroit

GRILLED BEEF TENDERLOINS



Grilled Beef Tenderloins image

Bold flavors bring out the best in these super-tender steaks. -Patricia Swart, Galloway , New Jersey

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 8

1/4 cup dry red wine
1/4 cup reduced-sodium soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon ground ancho chile pepper
1/4 teaspoon pepper
2 beef tenderloin steaks (6 ounces each)

Steps:

  • In a shallow dish, combine the first seven ingredients. Add steaks and turn to coat. Cover; refrigerate for up to 4 hours., Drain and discard marinade. Lightly oil the grill rack. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Calories 263 calories, Fat 10g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 402mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein. Diabetic Exchanges

GRILLED BEEF TENDERLOIN WITH RED WINE & PISTACHIOS



Grilled Beef Tenderloin With Red Wine & Pistachios image

Make and share this Grilled Beef Tenderloin With Red Wine & Pistachios recipe from Food.com.

Provided by southern chef in lo

Categories     Fruit

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 12

6 cups beef stock or 6 cups veal stock
6 cups dry red wine, preferably Pinot Noire
1 1/2 cups garlic cloves, roasted
1 1/2 cups shallots, chopped
1 1/2 cups fresh parsley, chopped
salt
fresh ground pepper
3/4 cup roasted pistachios, chopped
3/4 cup sunflower seeds, chopped
6 lbs beef tenderloin, cut in 8-oz steaks
6 tablespoons olive oil
12 sprigs fresh parsley, for garnish

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



Grilled Beef Tenderloin with Red Wine and Pistachios image

17

Categories     Main Dish     Barbeque     Beef     Corn     Pistachios     Meats

Time 50m

Yield 4

Number Of Ingredients 24

beef stock
red wine
garlic cloves
shallots
parsley leaves
salt
black pepper
pistachio nuts
sunflower seeds
beef, tenderloin
olive oil
parsley sprigs
beef stock
red wine
garlic cloves
shallots
parsley leaves
salt
black pepper
pistachio nuts
sunflower seeds
beef, tenderloin
olive oil
parsley sprigs

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.

Nutrition Facts :

GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING



Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating image

Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.

Provided by USA WEEKEND Pam Anderson

Categories     Main Dish Recipes     Roast Recipes

Time 1h25m

Yield 13

Number Of Ingredients 7

1 (5 pound) whole beef tenderloin
6 tablespoons olive oil
8 large garlic cloves, minced
2 tablespoons minced fresh rosemary
1 tablespoon dried thyme leaves
2 tablespoons coarsely ground black pepper
1 tablespoon salt

Steps:

  • Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
  • Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
  • Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 1.9 g, Cholesterol 88.9 mg, Fat 27.3 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 9.1 g, Sodium 599 mg

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